Creole Stuffed Mirliton with Shrimp and Tasso

Creole Stuffed Mirliton with Shrimp and Tasso ingredients

• 4 medium mirliton (chayote squash)
• 0.5 tsp kosher salt
• 4 oz tasso ham
• 2 tbsp unsalted butter
• 1 medium yellow onion
• 2 medium celery stalks
• 1 medium green bell pepper
• 3 cloves garlic
• 0.75 lb shrimp (peeled, deveined, 21/25 count)
• 1.5 tsp Creole seasoning
• 0.5 tsp dried thyme
• 0.25 tsp cayenne pepper
• 0.5 cup chicken broth
• 0.5 cup plain breadcrumbs
• 0.25 cup fresh parsley
• 2 stalks green onions

How to make Creole Stuffed Mirliton with Shrimp and Tasso

1. Preheat your oven to 375°F (190°C). Wash the 4 medium mirliton and carefully halve them lengthwise. Scoop out and discard the seeds and any fibrous core. Place the mirliton halves cut-side up in a large pot or Dutch oven, add enough water to cover them halfway, and sprinkle with 0.5 tsp kosher salt.
2. Bring the water to a boil, then reduce heat and simmer the mirliton for 20-30 minutes, or until tender but still firm enough to hold their shape. Drain well and let cool slightly. Once cool enough to handle, carefully scoop out the flesh from each mirliton half, leaving about a 1/4-inch shell. Roughly chop the scooped mirliton flesh and set aside.
3. Finely dice the 4 oz tasso ham. Heat 2 tbsp unsalted butter in a large skillet or Dutch oven over medium heat. Add the diced tasso and cook for 3-5 minutes, stirring occasionally, until crispy. Remove the tasso with a slotted spoon and set aside, leaving the rendered fat in the pan.
4. Dice the 1 medium yellow onion, 2 medium celery stalks, and 1 medium green bell pepper. Add these to the skillet and sauté in the rendered tasso fat (add a little more butter if needed) over medium heat for 8-10 minutes, until softened and translucent.
5. Mince the 3 cloves garlic and add them to the skillet with the softened vegetables. Cook for 1 minute until fragrant.
6. Add the chopped mirliton flesh to the skillet and cook for 5 minutes, stirring occasionally, to cook out some of the moisture. Then, add the 0.75 lb peeled, deveined shrimp and cook for 2-3 minutes until they just begin to turn pink.
7. Stir in the 1.5 tsp Creole seasoning, 0.5 tsp dried thyme, and 0.25 tsp cayenne pepper. Cook for 1 minute to toast the spices. Return the cooked tasso to the skillet.
8. Pour in the 0.5 cup chicken broth and bring to a simmer. Stir in 0.5 cup plain breadcrumbs. Cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly and the breadcrumbs are incorporated. Remove from heat and taste for seasoning, adjusting if necessary.
9. Carefully spoon the prepared filling into each mirliton shell, mounding it slightly. Arrange the stuffed mirliton in a baking dish. If desired, sprinkle a little extra breadcrumbs on top for a crispier crust.
10. Bake for 20-25 minutes, or until the stuffing is heated through and lightly golden brown on top. Garnish with freshly chopped 0.25 cup fresh parsley and sliced 2 stalks green onions before serving warm.

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