Mirliton, Shrimp and Crabmeat Dressing

Do you know what a mirliton is? Have you ever eaten them or cooked with them? Have you ever seen these in your grocery store and not had any idea what they were or what to do with them?

Here's a quick mirliton lesson! The common name is chayote. It is a member of the cucumber and squash families.  Please follow this link for great information.  http://www.thekitchn.com/mirlitons-are-the-unofficial-squash-of-new-orleans-220993

4 - 6 mirlitons, sliced lengthwise 

4 T. butter

1 medium yellow onion, chopped

1 red bell pepper, seeded and chopped

2 ribs celery, chopped

3 - 4 cloves garlic, minced

1/2 t. salt

1/2 t. freshly ground black pepper
1 t. dried thyme

1 t. of your favorite hot sauce

1 lb. shrimp, peeled and deveined, coarsely chopped

1 lb. crab meat (check for pieces of shell!)

2 cups Italian bread crumbs

Extra butter for topping

chopped parsley

Place mirlitons in a large saucepan or Dutch oven and cover with water. Boil for 30 - 40 minutes until tender. Drain water and allow to cool. Remove and discard seeds and roughly chop the softened mirlitons. Set aside.

Preheat oven to 350 degrees.  Lightly butter a 9 x 13 casserole dish.

In a large skillet, heat butter over medium high heat.  Add onion, bell pepper, celery and garlic. Stirring frequently, cook for 3 - 5 minutes until vegetables begin to soften. Add salt, pepper, thyme, and hot sauce. 

Add shrimp, and cook for a minute or two and then add crab meat and stir gently to combine. 

Lower heat to low and add cooked mirlitons.  Taste and adjust seasonings if desired. Stirring frequently, allow mixture to heat through and stir in bread crumbs.

Spoon into prepared casserole dish. Top with dots of butter. Bake for 30 minutes or so until dressing is browned.

Remove from oven and sprinkle with chopped parsley.