Mirlitons Farcis Aux Crevettes

Mirliton is the Creole name for chayote (also known as vegetable pear or christophene in other parts of the Caribbean), and this stuffed-mirliton recipe is a New Orleans staple that shows up on holiday tables from Thanksgiving through Mardi Gras. The pale green squash hollows out into natural serving vessels, gets filled with a shrimp-and-bechamel mixture, and bakes until the breadcrumb-cheese topping turns golden.

The filling is classic Creole: a butter roux bechamel with onion and garlic, thickened with milk, enriched with egg yolk, and folded through chopped shrimp and the scooped-out mirliton flesh. A grating of fresh ginger is the unusual addition that lifts the whole filling above standard French bechamel territory.

Cheddar on top is the Southern American touch (French bechamel would use gruyere). Mixed with bread crumbs, it forms a crunchy, browned crust that contrasts with the soft, creamy filling underneath.

This is serious dinner party food. Each stuffed half serves one as a main course or two as a side.

Chef Tips

• Don’t overcook the chayotes before stuffing; they continue cooking in the oven. 10 minutes is plenty.
• Leave a shell about ⅛-inch thick when scooping; thinner collapses during baking.
• Let the bechamel-pulp mixture cool before adding the egg yolk so it doesn’t scramble.
• Use larger shrimp (21/25 count) chopped coarse; tiny shrimp disappear into the filling.

Variations

• Substitute lump crab meat for half the shrimp for a richer dish.
• Add a teaspoon of Creole seasoning to the bechamel for more heat.
• Use acorn squash or zucchini if chayote isn’t available; adjust cook times.