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My Stuffed Mirliton recipe is made with a filling that embodies the essence of New Orleans, transporting you straight to the 504!
More New Orleans sides: New Orleans Baked Spaghetti, Potato Salad, Deviled Eggs, BBQ Meatballs, Cornbread Dressing, and Stuffed Bell Peppers.
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What Is a Stuffed Mirliton?
Stuffed mirlitons are a classic Louisiana dish where the squash is boiled or steamed, then hollowed out and filled with a savory mixture of its flesh, breadcrumbs, seasonings, and often shrimp, crab, or sausage. A traditional stuffed mirliton recipe is baked until golden, making it a comforting holiday or Sunday dinner favorite.
Traditionally, in New Orleans during the holidays, you'll find shrimp-stuffed mirlitons on half the city's dinner table. Since you can see that recipe all over the internet, I want to share another version to add to your dinner table.
My version of stuffed mirlitons has ground beef, smoked beef sausage, onions, bell peppers, celery, garlic, Cajun seasoning, and breadcrumbs. Yes, no shrimp will be used in this recipe, but when I tell you the flavor will still be outstanding, you won't even miss the shrimp.
I've had them stuffed in the mirliton shells, and I've had it baked in a baking pan like any other dressing. The great thing is that it's up to you how you want to present it, because sometimes removing the mirliton flesh from the shells can be tedious, and you may also tear a few. If it happens, don't be upset; you can eat that one, and nobody will ever know.
Let's jump into making this classic New Orleans side dish!
Stuffed Mirliton Key Ingredients
Here's everything you need to make this 504 classic.
Mirlitons
I know that outside of Louisiana, the name mirliton or vegetable pear may be foreign, but you may know it by its other name, chayote. A chayote squash is what you'll find them listed as at the grocery store. This squash is creamy and a neutral base for any flavor profile you add to it.
80/20 Ground Beef
Ground beef will serve as our base filling right along with the mirliton flesh. We won't need any melted butter and very little oil because the 80/20 ground meat will release a healthy amount of fat to cook our vegetables in.
Smoked Beef Sausage
I actually found some chicken andouille while testing it, but I'm not sure of its availability in every market, so I decided to go with a beef sausage. The smoky, meaty flavor will add a layer of flavor that's usually provided by ham.
Holy Trinity
If it's from Louisiana, it's going to have onions, celery, and green bell peppers in it! Of course, garlic is included too.
Breadcrumbs
Adding breadcrumbs does a few things for the stuffed mirliton. It tightens the filling so it packs well in the mirliton shells, it also provides texture and a lovely golden brown finish.
Lemon Juice
Lemon juice is not a traditional ingredient, but the chef in me had to add a touch of acid to wake up all the flavors inside. You'll thank me later.
How to Make Stuffed Mirliton
Making stuffed mirlitons is easy. The hardest part is ensuring that you don't tear the skin as you remove the mirliton pulp.
Place the whole mirlitons in a large pot, fill it with water, cover, and bring to a boil for 25 minutes; reserve ½ cup of the mirliton stock. Remove the mirliton, cut mirliton in half lengthwise, and set aside to cool for 10 minutes.
Remove seeds and scoop the mirliton flesh into a food processor or a bowl. Gently scoop out ¾ of the flesh to preserve the shell, then place the shell on a foil-lined baking sheet. Pulse the food processor 5-6 times until the mirliton is chopped, or rough chop it to a medium size by hand.
Preheat the oven to 375°F(190°C). While the mirlitons boil, heat a large skillet with oil over medium heat. Once hot, add the ground beef and cook until browned, about 4 minutes. Do not drain the meat when water is released. Add smoked sausage and cook for 4 minutes until browned.
Stir in 1 teaspoon of Cajun seasoning, salt, and cayenne pepper. Add onion, bell pepper, celery, and mirliton; cook for 3 minutes, or until the vegetable mixture is tender. Stir in minced garlic and dry thyme. Add remaining Cajun seasoning, ½ cup breadcrumbs, and lemon juice. The mixture should thicken up. Add more mirliton stock if needed.
Scoop the mixture into the mirliton shells, be sure to evenly distribute it, and stuff it to create a mound shape.
Sprinkle more breadcrumbs over top.Bake for 20 minutes or until the tops are lightly browned, and garnish with parsley.
Storing Leftovers
Stuffed mirlitons are best eaten immediately, but they will remain fresh for up to seven days in the fridge in an airtight container or individually wrapped in plastic wrap.
You can keep cooked stuffed mirlitons frozen in an airtight container in the freezer for up to 2 months.
To reheat, place in an oven or air fryer at 400°F for 5 minutes, or until hot.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure your stuffed mirlitons always taste like you're from New Orleans.
- To cut the mirlitons in half lengthwise, stand them up on the cutting board and cut them in half with a sharp knife.
- You can add peeled and deveined shrimp or crab meat to this dish when you add the chopped mirliton pulp.
- If you don't want the stress of tearing the mirliton scoop out all the flesh and discarding the shell. You will bake the filling in a 9x13 pan for about 25-30 minutes at the same temperature. This is another option for making a mirliton dressing.
- Feel free to use olive oil or melted butter as an alternative to avocado oil.
- You can use Italian breadcrumbs or gluten-free breadcrumbs instead of traditional breadcrumbs.
- Some people like adding crab boil to their version, but I find it to be overpowering. Besides, this stuffing is seasoned to perfection.
- You can use my homemade Creole seasoning in place of my Savory Cajun seasoning.
FAQs
Here are readers top questions about stuffed mirliton.
What is a mirliton in Louisiana?
In Louisiana, a mirliton is what locals call chayote squash. It's a pear-shaped, pale green vegetable that's mild in flavor and versatile in cooking. Mirlitons are especially popular in Creole and Cajun kitchens, showing up in everything from casseroles to the famous stuffed mirlitons.
What does mirliton taste like?
Mirliton has a mild, slightly sweet flavor with a crisp texture, similar to that of zucchini or cucumber when raw, and it becomes tender and mellow when cooked. Its subtle taste makes it the perfect base for bold Creole flavors in dishes like stuffed mirlitons.
Are chayote and mirliton the same?
Yes—chayote and mirliton are the same vegetable. "Mirliton" is simply the Louisiana name, while other regions may refer to it as chayote, vegetable pear, or christophene. Regardless of the name, they can be used interchangeably in recipes.
What are the mirlitons?
Mirlitons are a type of squash that originated in Central America but became deeply rooted in Louisiana cuisine through the traditions of Creole cooking. In New Orleans, "the mirlitons" usually refers to this vegetable as a staple ingredient in holiday and family recipes.
What is mirliton made of?
A mirliton itself is a squash, not something "made of" other ingredients. However, in a stuffed mirliton recipe, the dish is made by combining the cooked squash with a stuffing mixture—often consisting of breadcrumbs, onions, peppers, celery, garlic, herbs, and proteins such as shrimp, crabmeat, or sausage.
More New Orleans Recipes
Here are some more classics to add to your rotation!
- Red Beans and Rice
- Grillades and Grits
- Seafood Filé Gumbo
- Vegan Okra Gumbo
- Mardi Gras King Cake
- Calas
- Classic Beignets
- Chicken and Sausage Jambalaya
- Ramos Gin Fizz
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the stuffed mirliton on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Begin following the recipe and prepare for some delicious New Orleans fare.
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📖 Recipe
Stuffed Mirliton
Ingredients
- 6 chayote squashes
- 2 tablespoons avocado oil
- 1 lb. 80/20 ground chuck
- ½ link of beef smoked sausage chopped medium
- 2 teaspoons Savory Cajun seasoning
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 medium onion chopped medium
- 1 bell pepper chopped medium
- 2 celery stalks chopped medium
- 2 garlic cloves chopped fine
- 1 teaspoon dry thyme
- 2 tablespoons unsalted butter
- 1 cup bread crumbs
- juice of 1 lemon about ¼ cup
- ½ bunch chopped Italian parsley
Instructions
- Place the whole mirlitons in a large pot, fill it with water, cover, and bring to a boil for 25 minutes; reserve ½ cup of the mirliton stock. Remove the mirliton, cut mirliton in half lengthwise, and set aside to cool for 10 minutes.
- Remove seeds and scoop the mirliton flesh into a food processor or a bowl. Gently scoop out ¾ of the flesh to preserve the shell, then place the shell on a foil-lined baking sheet. Pulse the food processor 5-6 times until the mirliton is chopped, or rough chop it to a medium size by hand.
- Preheat the oven to 375°F(190°C). While the mirlitons boil, heat a large skillet with oil over medium heat. Once hot, add the ground beef and cook until browned, about 4 minutes. Do not drain the meat when water is released. Add smoked sausage and cook for 4 minutes until browned. Stir in 1 teaspoon of Cajun seasoning, salt, and cayenne pepper. Add onion, bell pepper, celery, and mirliton; cook for 3 minutes, or until the vegetable mixture is tender. Stir in minced garlic and dry thyme.
- Add remaining Cajun seasoning, ½ cup breadcrumbs, and lemon juice. The mixture should thicken up. Add more mirliton stock if needed.
- Scoop the mixture into the mirliton shells, be sure to evenly distribute it, and stuff it to create a mound shape. Sprinkle more breadcrumbs over top. Bake for 20 minutes or until the tops are lightly browned, and garnish with parsley.
Notes
- To cut the mirlitons in half lengthwise, stand them up on the cutting board and cut them in half with a sharp knife.
- You can add peeled and deveined shrimp or crab meat to this dish when you add the chopped mirliton pulp.
- If you don't want the stress of tearing the mirliton scoop out all the flesh and discarding the shell. You will bake the filling in a 9x13 pan for about 25-30 minutes at the same temperature. This is another option for making a mirliton dressing.
- Feel free to use olive oil or melted butter as an alternative to avocado oil.
- You can use Italian breadcrumbs or gluten-free breadcrumbs instead of traditional breadcrumbs.
- Some people like adding crab boil to their version, but I find it to be overpowering. Besides, this stuffing is seasoned to perfection.
- You can use my homemade Creole seasoning in place of my Savory Cajun seasoning.
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