Mirlitons are South Louisiana’s best-kept secret. Their mild flavor and distinctive appearance make them ideal for stuffing with flavorful fillings. Sweet Daddy D’s Stuffed Mirliton with Ham and Shrimp is a classic Creole dish, traditionally made with fresh Gulf shrimp and leftover baked ham. Combined with South Louisiana’s signature seasonings and spices, this dish creates a comforting, easy meal filled with home-cooked goodness.
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What are Mirlitons?
Mirlitons, also known as chayote or vegetable pears, are a perfect match for South Louisiana cuisine. This pear-shaped, light green vegetable belongs to the gourd family, alongside cucumbers and squash. Originally cultivated by the Aztecs and Mayans, mirlitons arrived in South Louisiana in the mid-18th century via the Spanish, from the Caribbean and Central America. French-speaking locals named it "mirliton." The vegetable thrived in the region’s soil and climate, becoming a staple in Creole and Cajun cooking. Its mild flavor pairs well with local meats, seafood, and seasonings, and it’s often stuffed or used in casseroles during the holiday season.
Here’s What You Need
Here are some of the key ingredients for this recipe:
Ingredient Notes
- Shrimp: Shrimp of any size will work in this recipe as they will be chopped before being added. Use either fresh or frozen shrimp.
- Ham: This recipe is perfect for leftover baked or smoked ham. If those are not available, any smoked ham in the meat department will do. I do not recommend Honey Ham as the seasoning because it will conflict with our desired flavor profile.
- Mirliton: 6 Mirlitons should yield 3 cups of mirliton flesh removed from the shells, but a little more or less is no problem. Placing the mirliton flesh into a strainer and gently mashing it will release much of the mirliton’s water, making it better for cooking with the other ingredients.
- Stock: This recipe was developed using Shrimp Stock. Substitute homemade or commercial chicken, seafood, or vegetable stock. Plain water is a last resort.
- Breadcrumbs: I used seasoned breadcrumbs when developing this recipe. Substitute plain breadcrumbs, panko, or stale French bread.
- Creole Seasoning: I use Le Bon Papa Creole Seasoning, a no-salt, no-msg all-purpose Creole or Cajun seasoning. If you use a seasoning that contains salt, taste the mixture before adding more salt.
- Other Sources of Salt: The other potential source of salt in this recipe is the stock. My homemade stocks do not contain salt, but commercial stocks often do. Use unsalted commercial stock as a substitute.
Lagniappe Tips
1 cup of ground ham is approximately 6 ounces of ham, pregrind. If you do not have a grinder or a small food processor, chop the ham as fine as you can.
If you haven't cooked with shrimp very often, read my article What You Need to Know About Shrimp for useful information about cooking with shrimp.
Cookware
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
I used a Stockpot to soften the mirlitons. The filling can be made in a Cast Iron Dutch Oven or an Enamel Dutch Oven. The stuffed mirliton should be baked in a 9" X 13" oven-safe baking dish. I found this Strainer and Small food processor very useful in making this recipe.
Hints and Tips (FAQ)
No, if you'd prefer not to stuff the shells, you can make a casserole out of the filling. You still want the mirliton flesh, so simply scrape off the peel after boiling, remove the seed and chop the mirliton flesh. Prepare a baking dish by spreading softened butter all over the inside and bake as directed for the stuffed shells.
Mirlitons have a high water content and will release a lot of their water while cooking. It's essential to the flavor of the recipe to reduce as much of that liquid as possible while cooking. Placing the mirliton flesh in a strainer and gently smashing it helps remove quite a bit of the water before it's cooked. Slowly simmer and stir while the mixture thickens.Â
The amount of breadcrumbs you end up adding will depend upon the amount of liquid in the mixture. Don’t be afraid to add more than the cup to a cup and a half, but keep in mind that too many breadcrumbs may overtake the flavor profile.
Yes, they are. These green little veggies are a great source of many important nutrients, vitamins, and fiber. Read this article from Healthline about the benefits of eating mirlitons.
Here’s What You Do
First…you have a beer. To make this and most other recipes easier and more successful, it's important to prepare both your ingredients and yourself before you start cooking. Begin by grabbing a beer to enjoy while you read through the entire recipe. This will help you understand what ingredients and equipment you'll need, and how to use them. This is the first step in your mise en place.
Mise en Place
Performing mise en place before you start cooking will make the cooking process seamless.
Preparing the Mirlitons
- Place the mirlitons in boiling water for 30 to 45 minutes, or until they are soft when probed with a bamboo skewer or fork. Remove the mirlitons and set them aside on a rack to cool. When cooled, slice each mirliton in half lengthwise and remove the seed.
- Using a spoon, scrape the flesh out of the shell and place it in a strainer set over a bowl. Leave the shells for stuffing and set the mirliton flesh aside while it drains.
A simple method to de-seed your Mirliton
- Using a wooden spoon, gently mash the mirliton into small pieces, allowing the excess liquid to drain into the bowl. Let the mirliton flesh sit in the strainer, draining, until ready to use.
- Shrimp: If using fresh shrimp, peel, devein, and rinse the shrimp. Rinse and clean, as needed, frozen shrimp. Chop the shrimp into small pieces and sprinkle with Creole seasoning. Set aside. Ham: Trim any excess fat from the ham and grind it in a small food processor. If you don't have a food processor or grinder, chop the ham as fine as possible. Set aside. Finely chop all the vegetables and measure the remaining ingredients, placing them in prep bowls. Combine the Herb and Spice Blend in a small prep bowl.
The 9" X 13" inch baking dish should be prepared by rubbing the inside with a light layer of vegetable oil or non-stick cooking spray.
Lagniappe Tip: If using fresh shrimp with shells and heads, save these to make Homemade Shrimp Stock. Freeze the shells in an airtight container until you have enough to make stock.
Start with the Trinity and Aromatics
What happens in this step? This step builds the foundational layer of flavor with the Trinity followed by the aromatics.
- Melt the butter in a Dutch oven over medium heat. When bubbly, add the Trinity and saute until the onions are becoming translucent. This will take about 8 to 12 minutes, but be careful not to let the onions brown.
- When the onions are starting to clear, add the garlic, green onions, and about half of the Herb and Spice Blend. Stir to combine and saute for 2 minutes until the garlic is aromatic.
Follow with the fillings
What happens in this step? Now that we have the flavor foundation established, we turn to the flavors that define this recipe: ham, mirliton, and shrimp, transformed with stock and a binder.
- Increase the heat to medium-high. Mix the ground ham into the Trinity mixture.
- Once the ham is completely mixed into the Trinity mixture, saute for about 5 minutes, stirring frequently.
Lagniappe Tip: While the stock simmers, it distributes the individual flavors and then concentrates those as it reduces. The breadcrumbs help bind all the ingredients into a cohesive filling.
- Next, add the mirliton flesh (discarding the liquid). Mix well and allow the mixture to simmer while you gently smash the mirliton more. Simmer for about 5 minutes, allowing the liquid to reduce.
- Add the stock and simmer for 5 to 10 minutes, or until the liquid reduces by about half.
Lagniappe Tip: We want to break up the mirliton so that it easily incorporates into all the other ingredients. This also helps extract more of the water in the mirliton, which we want to cook off so that it does not dilute the flavors while cooking.
- Add the chopped and seasoned shrimp plus the remainder of the Herb and Spice Blend. Mix well and saute the mixture, stirring often, until the shrimp turn opaque, which will only take about 5 minutes.
- Remove the Dutch oven from the heat. Add the parsley and the breadcrumbs (starting with 1 cup). Mix thoroughly, adding more breadcrumbs if needed to reach a sticky consistency for filling.
Stuff dem Mirlitons
What happens in this step? Now it's time to place this delicious filling into the mirliton shell for baking.
- Taste the filling for seasoning and adjust as needed. Allow the mixture to sit, covered, for 5 to 10 minutes
- Stuff the filling into the mirliton shells. Press the filling gently with a spoon or spatula to fill all the voids.
- Arrange the stuffed mirliton shells in the prepared baking dish. It's okay if the sides are touching.
- Top each stuffed mirliton with a sprinkling of breadcrumbs and a small tab of butter. Place the baking dish in a preheated 350-degree Fahrenheit oven for 30 minutes or until browned on top.
Lagniappe Tip: If you don't want to go through the process of stuffing the shells, this filling can also be made into a casserole.
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Serving Suggestions
Allow the Stuffed Mirlitons with Ham and Shrimp to cool slightly (5 to 10 minutes) when you remove them from the oven. These are ready to serve immediately.
Stuffed Mirliton with Ham and Shrimp can be served as a Main Dish or a Side Dish. Depending on what other dishes these are served with, a typical serving size is one or two stuffed mirlitons. These are perfect served buffet-style at a potluck or family gathering.
The mirliton shell can be eaten along with the filling.
Although these stuffed mirlitons do not need a sauce, this dish is great with Sauce Creole or Crawfish Cream Sauce on top.
These are great recipes to serve alongside Stuffed Mirliton with Ham and Shrimp:
Here are some other great Mirliton dishes from Sweet Daddy D:
Leftover Tips
Leftover Stuffed Mirlitons can be kept in the fridge in an airtight container for 3 to 5 days. Allow the stuffed mirlitons to cool before refrigerating. Reheat in a 350-degree Fahrenheit oven, covered, for about 15 to 20 minutes or until warmed through. These can also be reheated in a microwave.
Stuffed Mirlitons can be frozen in an airtight container for about 5 or 6 months. Due to the high water content, freezing may affect the texture. You can freeze the stuffed mirliton before or after baking.
To freeze: Place the stuffed mirlitons on a baking sheet and place them in the freezer. Once the mirlitons are frozen, vacuum seal one to four stuffed mirlitons in a vacuum seal bag. If you do not have a vacuum sealer, pre-freeze the mirlitons as described above, then wrap each one in plastic wrap and a layer of aluminum foil. Place the individually wrapped mirlitons in a freezer bag and remove as much air as possible. Defrost overnight in the fridge and reheat in a 350-degree Fahrenheit oven for 30 minutes or until warmed completely through.
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Yeah You Right!
Publishers Note: This article and recipe were originally published in June 2018. I am now republishing it with more detailed step-by-step instructions with photos, Ingredient Notes, Tips, and FAQ.
Recipe
Stuffed Mirliton with Ham and Shrimp
Here's What You Need
- 6 Mirlitons
- 4 tablespoons butter
- 1 cup ham (minced) About 6 oz pre-minced
- 2 cups yellow onions finely chopped
- 1 cup green bell peppers finely chopped
- ½ cup celery finely chopped
- 5 cloves garlic finely chopped
- 1 bunch green onions sliced
- 1 cup chicken stock See Notes
- 1 pound shrimp See Notes
- 1 ½ cups seasoned bread crumbs plus some for topping plus some for topping
- 2 tablespoons parsley chopped
Herb and Spice Blend
- 1 tablespoon Creole Seasoning plus some for the shrimp
- 1 teaspoon dry thyme
- ½ teaspoon Kosher Salt
- ½ teaspoon Black pepper
Here's What You Do
Preparation:
- Mirlitons: Boil the mirliton in a large stockpot filled with water for about 30 to 45 minutes until soft when probed. Remove the mirlitons and set aside on a rack to cool.
- When cooled, slice each mirliton in half; remove the seed. Scrape out the flesh and place it in a strainer set over a bowl. Using a wooden spoon, gently mash the mirliton into small pieces, allowing the excess liquid to drain into the bowl. Leave the shells for stuffing. Set aside.
- Shrimp: If using fresh shrimp, peel, devein and rinse the shrimp. Chop into small pieces and sprinkle with Creole seasoning. Set aside. See Notes
- Ham: Trim any excess fat from the ham and grind in a small food processor. Set aside. See Notes
- Finely chop all the vegetables and measure the remaining ingredients.
For the Recipe:
- Melt the butter in a Dutch oven over medium heat. When bubbly, add the Trinity (yellow onions, bell peppers, and celery) and saute until the onions are translucent about 8 to 12 minutes. Be careful not to let the onions brown.
- When the onions are starting to clear, add the garlic, green onions and about half of the Herb and Spice Blend. Stir to combine and saute for 2 minutes until the garlic is aromatic.
- Increase the heat to medium-high. Mix the ground ham into the Trinity mixture and saute for about 5 minutes, stirring frequently.
- Next, add the mirliton flesh (discarding the liquid). Mix well and allow the mixture to come to a simmer while you gently mash the mirliton some more. Simmer for about 5 minutes while allowing the liquid to reduce. See Notes.
- Add the stock and continue to simmer for about 5 to 10 minutes, reducing the liquid by about half.
- Add the chopped and seasoned shrimp and the remainder of the Herb and Spice Blend. Mix well and saute the mixture, stirring often, until the shrimp turn opaque, about 5 minutes.
- Remove the Dutch oven from the heat. Add the breadcrumbs (starting with 1 cup) along with the parsley. Thoroughly mix everything, adding more breadcrumbs if needed to reach a sticky consistency for filling.
- Allow the mixture to sit, covered, for 5 to 10 minutes. Taste the filling for seasoning and add salt or creole seasoning as needed.
- Stuff the filling into the mirliton shells and place them in a prepared baking dish.
- Top each stuffed mirliton with a sprinkling of breadcrumbs and a small tab of butter.
- Place the baking dish in a preheated 350-degree Fahrenheit oven for 30 minutes or until browned on top. Remove from the oven and let it sit for 5 to 10 minutes.
Arleene Moore
Very good I wish you could send me the recipe [email protected]
Sweet Daddy D
Hi Arleene, I've emailed a copy of the recipe to you. You can always print a copy from the recipe card at the end of the article. Thanks for giving my recipe a try, so glad you liked it.