New Orleans' Style Bacon, Shrimp and Crab Stuffed Mirlitons

Servings: 12

Prep Time: 45 min

Cook Time: 1 hr


6 mirlitons (chayote) – rinsed and sliced in half lengthwise

1/2 lb; maple or apple flavored bacon diced

1 lb; peeled & deveined shrimp, preferably fresh, size medium

1 lb: lump crabmeat

1/4 lb; butter

1/2 cup; red onions, diced

1/2 cup: white onions, diced

1/2 cup; celery, diced

1/2 cup; red and/or yellow bell peppers, diced

1/2 cup; fresh Anaheim or Pasilla peppers (or peppers of your choice), 1/4 cup; minced garlic

Louisiana hot sauce (to taste)

S & P or Tony Chachere's Creole Seasoning™ or any other Cajun seasoning salt (to taste)

1/4 cup; cilantro or parsley, rough chopped

1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

12 pats; butter

4 cups; grated mozzarella and parmesan cheese mix

Top Garnish:

2 tablespoons; green onions or chives, finely chopped

Bottom Garnish:

optional (bedding): Marinara sauce (any recipe), serve thick


  1. Preheat oven to 375°F. Boil mirlitons (chayote) in water for 30 minutes or until tender. Remove mirlitons from water, discard seeds utilizing teaspoon, and scoop out center meat. Keep meat and save shells for stuffing. Make sure to remove all excess liquids from boil and do not tear shell.
  2. Over a direct flame, roast Anaheim/Pasilla peppers until brown. Slice and dice. In a large cast iron skillet over medium heat, sauté bacon until brown and drain off grease. Add 1/4 lb. of butter to skillet and sauté garlic, celery, onions, red & yellow bell peppers, and roasted peppers until vegetables are soft (3-5 minutes). Add the reserved mirliton meat and chop down the large pieces with spatula while cooking. Cook 15-20 minutes until the flavor is strong. Finally, add shrimp in until lightly cooked (2-3 minutes only, do not over cook).
  3. When majority of liquid from pan is gone, remove from stove. Season with salt and pepper or Tony Chachere's Creole Seasoning™. Stir in Louisiana hot sauce (to taste) and chopped cilantro or parsley. Fold in crabmeat very carefully without breaking lumps. Put entire mixture into mixing bowl.
  4. Add 1 1/2 cups of Mrs. Cubbison's Seasoned Corn Bread Stuffing to bowl and lightly stir to absorb all liquids. Stuff all 12 halved shells with equal portions of mixture. Top the stuffed shells with the remaining amount of Mrs. Cubbison's Seasoned Corn Bread Stuffing.
  5. Place a pat of butter on top of each halved and stuffed mirliton. Place all 12 on a buttered pan.
  6. Bake on middle rack of preheated 375°F oven for 25 minutes until internal temperature reaches 165°F and stuffing is slightly brown.
  7. Top with grated mozzarella/parmesan mixture and bake until cheese is melted (3-4 minutes). Remove and top garnish lightly with green onions or chives. Serve 2 sides as entrée (whole mirliton) preferably over a thick hot marinara sauce bed (your recipe); or, serve 1 half-side mirliton as vegetable portion with another entrée (marinara bed optional).

This recipe comes courtesy of:
Marcus Beniger - 3rd Place Winner - Mrs. Cubbison's Recipe Contest 2011
Los Angeles Trade Tech Culinary School's 14th Annual Student Chef Thanksgiving Stuffing Cook-Off