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Cajun Shrimp and Crab

Stuffed mirliton

With Butter Cream Sauce

Ingredients

2 bay leaves 2 tsp white pepper
½ tsp ground red pepper 1 tsp thyme
1 tsp basil ½ tsp black pepper
7 Mirliton’s (Chayote Squash) ¼ lb stick margarine
2 cups chopped onions 1 ¼ cups chopped bell peppers
1 cup chopped celery 6 cups seafood stock
1 tbsp minced garlic ¼ lb unsalted butter
2 tsp salt 1 ½ cups bread crumbs
6 tbsp chopped onions

Lagniappe

Combine the seasoning mix in a small bowl and set aside

Peel and finely chop 4 of the Mirlition’s, cut the remaining 3 in half and
remove the seeds

In a large skillet combine the margarine with 1 cup of the onions, ¾ cup bell
peppers and ¾ cup of celery. Sauté till the onions are brown and add ¼ cup
of the stock and the remaining onions, bell peppers and celery along with the
seasoning mix and garlic. Cook for a couple of minutes and add the butter,
when the butter has melted stir in the chopped Mirliton’s and cook for
another 5 minutes. Stir in the salt and cook for another 2 minutes to reduce
the liquid.

Place the mixture on a ungreased baking pan and bake at 350 for about 35
minutes. Stir in the bread crumbs and continue baking till browned (about 30
minutes)

Place the three Mirliton’s in a pot with the 6 cups of stock and boil till tender
(about 40 minutes). Drain and reserve about 1 ½ cups of the stock for the
cream sauce.

To serve, place a Mirliton half on a plate, mound 2/3 cup of stuffing on top and spoon
about 2/3 cup of the cream sauce over the stuffing. Sprinkle each with some chopped
green onion

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