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Crawfish Stuffed Mirlitons/ Chayote Recipe

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This recipe for Crawfish Stuffed Mirlitons/ Chayote, by , is from A Tribute to Our Mom's II, 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!

Contributor:  
Contributor:  
Nikki Slade Berry

Category:
Category:

Ingredients:  
Ingredients:  
4 mirlitons/ Chayote (they are the same thing)
1 T. butter
1 c. chopped onion
2 garlic cloves minced
1lb cooked crawfish tail meat
c.breadcrumbs

Directions:
Directions:
Pierce mirlitons with a fork. Cover with water and bring to a boil over high heat. Simmer for 30 minutes until tender. drain and cool Cut mirlitons in half lengthwise; discard seeds. Scoop out pulp, leaving a in. shell. Chop pulp and place in a bowl. Preheat oven to 375.
Melt butter and add onion and garlic cook until onion is tender. Add crawfish and remaining ingredients to the chopped pulp and combine. Spoon about c. crawfish mixture into each shell. Place stuffed mirlitons on a baking sheet. Bake at 375 for 30 min. or until golden.

Personal Notes:
Personal Notes:
This is a dish David and I learned about when we went out with some vendors he worked with from New Orleans. It is a unique twist on stuffed bell peppers. Mirlitons are grown all around the New Orleans area in private gardens. They are also called Chayote in Texas.

 

 

 

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