For a richer flavor, consider using Creole seasoning in addition to salt and pepper. The shrimp cooking water adds a wonderful depth of flavor to the dressing, so don't skip reserving it! Feel free to adjust the amount of breadcrumbs to achieve your desired consistency. Some prefer a drier dressing, while others prefer it more moist. If freezing, thaw completely before baking.
Mirliton
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PREP TIME1 hrs
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 30 mins
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SERVING8 People
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VIEWS39
A Louisiana holiday staple, this Mirliton dressing is a savory and satisfying dish featuring chayote squash, succulent shrimp, and smoky ham, all baked to golden perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol141 mg
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Fiber4 g
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Protein25 g
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Saturated Fat5 g
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Sodium1062 mg
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Sugar4 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBoil Mirlitons: Bring a large pot of water to a boil. Add mirlitons; boil until tender (approximately 45 minutes). Drain, cool, peel, cut in half, remove seeds, and cut into cubes.
02
StepCook Shrimp: While mirlitons are cooking, bring another pot of water to a boil. Add shrimp; cook until pink (approximately 5 minutes). Drain shrimp, reserving the cooking water.
03
StepPreheat Oven: Preheat the oven to 250 degrees F (120 degrees C).
04
StepSauté and Combine: Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened. Transfer to a 9x13-inch baking dish. Stir in mirliton, shrimp, and ham. Beat egg and 1 tablespoon shrimp cooking water together in a small dish; stir into baking dish. Stir in 1 cup bread crumbs, parsley, thyme, salt, and black pepper until combined. If it seems a little dry, add a little more shrimp cooking water. You can bake, refrigerate, or freeze at this point. Sprinkle remaining 1/2 cup breadcrumbs on top if desired.
05
StepBake: Bake in the preheated oven until golden brown on top (approximately 1 hour and 30 minutes).
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Marjolaine Kozeylind
Jun 26, 2025The mirliton was a little bland on its own, but the other ingredients really brought it to life.
Clementine Hansen
Jun 16, 2025I love the idea of stuffing the mixture back into the mirliton halves! I'll try that next time.
Tess Jaskolskigislason
Jun 5, 2025The shrimp water adds a subtle sweetness that really complements the other flavors.
Judge Reichel
Apr 8, 2025I made this for a potluck, and everyone raved about it! Thanks for sharing the recipe.
Evangeline Klein
Mar 24, 2025This recipe is a holiday staple in our family!
Samantha Runolfsson
Mar 10, 2025Freezing this ahead of time made holiday cooking so much easier!
Darwin Pourosyost
Feb 27, 2025This is a great way to use mirliton. I never knew what to do with them before!
Cecile Pollich
Feb 8, 2025I added some andouille sausage for extra flavor, and it was a huge hit!