Shrimp and Crab Stuffed Mirliton is a South Louisiana classic—tender mirlitons filled with Gulf shrimp, sweet crab, and Creole seasoning, baked golden and full of flavor. Known elsewhere as chayote or alligator pear, the mirliton has been a Louisiana favorite since French colonists discovered this mild Mesoamerican squash. Its delicate flavor makes it perfect for stuffing, and this simple, no-angst version shines on any table, particularly during the holidays.
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Why Is This Recipe Special?
The ingredients in this recipe are a South Louisiana Hall of Fame—tender mirliton, rich blue crab, sweet Gulf shrimp, and the holy trinity of Cajun-Creole cooking. The mirliton acts as both vessel and flavor base, soaking up all that buttery, seasoned goodness. Each step—boiling, sautéing, baking—builds layers of flavor without complication, delivering a dish that tastes restaurant-worthy yet feels like you’re eating in your mama’s kitchen.
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Here’s What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Mirlitons (Chayote squash): Mild, slightly pear-like squash that absorbs savory flavors beautifully.
- Crab meat: Use lump or backfin for texture; claw meat adds sweetness. A mixture tastes great and helps stretch your budget. Fresh is always better, but frozen crab meat works well in this recipe.
- Shrimp: Small Gulf shrimp give the best flavor and tenderness. If using large shrimp, chop them first. Fresh seafood is ideal, but high-quality frozen crab or shrimp works well in this recipe.
- The Trinity (onion, bell pepper, celery): The aromatic base of Cajun and Creole cuisine.
- Breadcrumbs: Add structure and absorb extra moisture in the stuffing; I prefer seasoned breadcrumbs for added flavor.
- Creole Seasoning and Worcestershire Sauce: Bring balance—spice, umami, and depth.
- Butter: Adds richness and helps brown the topping.
- Stock: You may not need to use stock, but if the stuffing gets too dry, a little chicken stock will help.
Substitutions
Substituting ingredients is sometimes desirable or necessary, but keep in mind that any substitution may impact the flavor profile, cooking time, or nutrition.
- Mirliton: Substitute zucchini, yellow squash, or other Summer squash.
- Crabmeat: Use crawfish tails or a flaky white fish.
- Shrimp: Substitute crawfish tails or extra crabmeat.
- Breadcrumbs: Use plain breadcrumbs, crushed saltines, panko, or ¾ cup cooked rice.
- Butter: Substitute olive oil, vegetable oil, or margarine.
- Stock: Vegetable stock, vermouth or other dry white wine, or even water can stand in for chicken stock.
Cookware
To make Mirliton Stuffed with Crab and Shrimp, you’ll need a few reliable pieces of cookware. A large stockpot or Dutch oven is perfect for boiling the mirlitons—its heavy construction keeps the simmer steady and prevents crowding. Use a cast-iron skillet or sauté pan for building the stuffing; its even heat helps develop the rich flavor of the trinity and seafood. A mixing bowl and fine strainer are essential for draining the mirliton flesh and keeping the stuffing from getting watery. For baking, choose a casserole or baking dish, about 9x13 inches; ceramic or glass provides gentle, even heat, while metal browns the tops more quickly. If you plan to freeze or bake individual portions, a sheet pan works well.
Hints and Tips (FAQ)
Boiling softens the shells and flesh, making them easy to scoop and stuff. You can bake them instead for similar results, but skipping this step makes scooping the flesh harder and the shell not as soft.
Yes. Store the assembled stuffing (or stuffed shells) in the refrigerator up to 2 days before baking. Add breadcrumbs just before baking to keep the topping crisp.
Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months.
Lump for presentation, claw or backfin for flavor. A mixture is excellent and a little easier on the budget!
Adjust the amount of Creole seasoning, add some cayenne, or a few dashes of hot sauce for more kick.
It keeps the mirliton tender and prevents scorching during baking. Add just enough water--no more than ¼ inch in the pan--to keep the mirlitons tender and prevent scorching.
The tops should be lightly browned and the filling hot throughout. The internal temperature should be between 160°F and 165°F.
Here’s What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise En Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used. When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Preparing the Mirliton
How to Scoop Out a Mirliton
Preparing the Remaining Ingredients
Prepare the Stuffing in Stages
What happens in this step? The stuffing gets its flavor from the ground up. Sauté the Trinity in butter before adding seasonings and the seafood.
Stuff the Mirlitons and Bake Until Golden
What happens in this step? The mirlitons are stuffed and prepared for the oven.
Lagniappe Tip: The breadcrumbs serve as a binder. The recipe calls for using 1 cup in the stuffing, but you can adjust that up or down depending on the consistency you want.
Lagniappe Tip: For best results, add a few tablespoons of water or stock to the baking dish. The steam keeps the mirliton shells tender, prevents scorching, and helps the stuffing heat evenly without softening the topping. Don’t overdo it; a few tablespoons will be just right…you don't want everything to get soggy.
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Lagniappe Tip: You'll know when the mirlitons are ready when the tops are lightly browned and the filling is hot throughout. Use a small knife to test the filling, or for best results, check the internal temperature; it should be between 160 and 165 degrees Fahrenheit.
Serving Suggestions
Shrimp and Crab Stuffed Mirlitons can be served as a Main Dish or a special Side Dish.
- Serve hot from the oven with a squeeze of lemon and a sprinkle of parsley.
- These stuffed mirlitons pair beautifully with dirty rice, buttered French bread, or a crisp side salad, and make a standout main or side dish for the holidays.
- It complements roasted meats, seafood platters, or gumbo perfectly.
Lagniappe Tip: The mirliton shell is very tender after baking. Eat the whole thing, shell and all. You know you want to because it's so delicious!
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Leftover and Storage Tips
Shrimp and Crab Stuffed Mirlitons taste even better the next day. If properly stored, they’ll retain their flavor and texture until you are ready to eat them.
Tips for Safe and Proper Storage
- Cool within 2 hours of baking.
- Store in an airtight container in the refrigerator up to 3 days.
- For longer storage, freeze within 24 hours; use within 2 months.
- Reheat covered at 350°F until internal temperature reaches 165°F.
Best Practice for Freezing: Wrap each stuffed mirliton tightly in plastic wrap, then place in a freezer bag or vacuum-sealed pouch. If vacuum sealing, freeze them on a baking sheet for 30–60 minutes first to firm them up. Freeze individually or in pairs so you can thaw only what you need.
Best Practice for Defrosting and Reheating
Defrost in the refrigerator overnight, then reheat covered at 350°F until the center reaches 165°F.
Lagniappe Tip: Never refreeze previously frozen seafood after reheating.
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Yeah You Right!
Recipe
Shrimp and Crab Stuffed Mirliton
Here's What You Need
- 4 Mirliton
- ¼ cup Butter Plus more for topping.
- 1 pound Crabmeat lump, backfin, claw
- 8 oz small shrimp
- 1 cup Yellow onions
- ½ cup Bell Pepper
- ½ cup Celery
- 2 tablespoons Garlic about 6 cloves
- 1 cup Green onions
- ½ cup Chicken Stock See Notes (optional)
- 1 Tablespoon Worcestershire sauce
- 1 ¼ cups Seasoned Breadcrumbs 1 cup for the stuffing and ¼ cup for the topping.
Herb and Spice Blend
- 1 Tablespoon Creole seasoning plus some for shrimp
- ½ teaspoon dry thyme
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 Bay leaf
Here's What You Do
Mise en Place
- Slice the mirlitons lengthwise and boil until tender, about 20 minutes. Cool, remove the seed, and scoop out the flesh. Salt lightly, then drain the flesh in a strainer over a bowl. Reserve both the flesh and shells.
- Peel, devein and rinse the shrimp in cold water. Pat dry with a paper towel; roughly chop the shrimp then sprinkle them with Creole seasoning, and set aside.
- Roughly chop and measure the remaining ingredients.
Prepare the Stuffing
- Place a Dutch oven or cast-iron frying pan over medium-high heat and add 4 tablespoons of butter. Sauté the Trinity in butter for 5 to 8 minutes until softened.
- Add the garlic, green onions, and half of the Herb and Spice Blend plus bay leaf; stir well and sauté for about 2 to 3 minutes.
- Add the mirliton flesh. Mix well and sauté for a few minutes, breaking up large chunks. Cook off any liquid that accumulates, about 10 minutes, depending on the liquid amount.
- Add the crab meat, followed by the seasoned shrimp and the remaining Herb and Spice Blend. Mix to combine all the ingredients. Simmer for about 5 minutes.
- Blend in the breadcrumbs, mixing well. If the mixture looks dry, stir in about ¼ cup of stock. Mix thoroughly, then let rest 10 minutes to allow the stuffing to bind.
Stuff the Shells
- Remove the bay leaf and stuff the mirliton shells with the stuffing mixture until just overflowing. Press down softly to eliminate any air pockets.
- Place the stuffed mirlitons in a prepared baking dish; sprinkle a little seasoned breadcrumbs on top and place one or two small tabs of butter on top of each one. Add about ¼ cup of water to the pan.
- Bake in a 350-degree Fahrenheit oven for 30 minutes or until the top is lightly browned. The internal temperature should reach 160–165°F before serving.
- Remove from the oven and allow the mirlitons to sit for about 10 minutes before serving.
Recipe Notes
Nutrition Estimate
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Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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You'll love this stuffed mirliton recipe.