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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

STUFFED MIRLITON (Vegetable pear or alligator pear) Recipe

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This recipe for STUFFED MIRLITON (Vegetable pear or alligator pear) is from The Kuhn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large mirlitons
1 onion, chopped
½ c finely chopped celery
1 clove garlic, chopped
1 T butter or margarine
1 tomato chopped
1 sprig parsley
1 sprig thyme, minced
1 bayleaf, minced
Dash of garlic salt
½ pound shrimp, cooked and cut into pieces
2 c diced French bread
1 egg
½ c bread crumbs, toasted
Salt and pepper to taste
Directions:
Directions:
Boil shrimp in Zatarain’s Crab Boil. Peel and set aside.
Cut mirlitons in half and put into boiling water which has been salted. Boil until tender, remove, and cool. Scoop out the tender pulp, remove seeds, mash and leave the shell in a nice condition to hold stuffing. Saute onion, celery and garlic in butter until tender. Add tomato, parsley, garlic salt, time and bay leaf. Salt and pepper to taste. Soak the French bread cubes with a small amount of water; add the egg, shrimp and mirliton. Mix together until well blended.
Add the mirlton mixture to the onion mixture and fry for about 5 minutes. Mix well and fill the shells with the stuffing. Place bread crumbs over the top and spread melted butter lightly over each.
Place in baking pan and bake at 350 degrees for about 15 minutes. Then place under broiler until golden brown.
NOTE: Eggplants can be made using this recipe.
Number Of Servings:
Number Of Servings:
Serves 6.
Personal Notes:
Personal Notes:
In Texas and Mexico this is known as chayote. My Dad grew these on bvines in our baxk yard in New Orleans. He also cut them in strips and soaked them in brine to eat as pickles.

 

 

 

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