NOVEMBER 2019 / SOUTHERNLIVING.COM
106
1 lb. fresh Mexican chorizo
1 cup chopped green bell pepper
(from 1 small pepper)
3/4 cup chopped celery (from
3 medium stalks)
1 Tbsp. chopped garlic (from
3 medium garlic cloves)
3 scallions, chopped, white and
green parts separated
8 cups coarsely crumbled cornbread
(from about 1 1/2 lb.)
1/2 cup chopped fresh cilantro
1/3 cup chopped seeded jalapeño
chile (from 1 large or 2
small chiles)
1 tsp. kosher salt
1 tsp. black pepper
2 large eggs, well beaten
4 cups chicken stock
- Generously grease a 13- x 9-inch baking
dish with vegetable oil. Preheat oven to
375°F. Heat a large cast-iron or nonstick
skillet over medium-high. Add 1 tablespoon
of the oil to skillet, and heat until a piece of
onion sizzles when added. Add chorizo,
and cook, tossing often and breaking
up meat with a spoon, until fragrant and
nicely browned, 3 to 5 minutes. Transfer
chorizo to a bowl, and set aside. Reserve
drippings in skillet.
- Add remaining 1 tablespoon vegetable
oil to drippings in skillet. Once oil is hot,
add chopped yellow onion, green bell
pepper, and celery. Cook over medium-
high, tossing often, until mixture is
fragrant and softened, 3 to 4 minutes.
Add chopped garlic and white parts of
scallions, and cook, stirring constantly,
until fragrant, about 1 minute. Remove
pan from heat.
- Transfer onion mixture to a large bowl,
and add crumbled cornbread and cooked
reserved chorizo. Stir mixture to combine
well. Add chopped cilantro and jalapeño,
salt, and black pepper, and stir to combine
well. Add beaten eggs and chicken stock,
and stir to combine well, making sure
mixture is evenly moistened.
- Transfer cornbread mixture to prepared
baking dish. Bake in preheated oven until
dressing is cooked through and browned,
25 to 35 minutes. Serve hot or warm.
Sprinkle dressing with reserved green
parts of scallions before serving.
LOUISIANA
A CREOLE CLASSIC
Unless you grew up in New Orleans,
Baton Rouge, Lafayette, or their environs,
the word “mirliton” (often pronounced
“mel-ee-TAWN”) in this recipe’s title
might not catch your eye. Whether
pickled; glazed; or stuffed with crab-
meat, sausage, and shrimp, mirlitons
are beloved in Louisiana.
The pale green, pear-shaped squash
(also known as chayote) has roots in
ancient Mayan and Aztec foodways.
Mirlitons used their gourd-family DNA
to spread swiftly on vines throughout
the Caribbean. By the early 1800s, the
plant could be found in New Orleans
kitchens and backyard gardens. Then
Hurricanes Katrina and Rita took their
tolls, and the plump and curvaceous
vegetable faced a crisis. But thanks to
the dedication of home cooks, gardeners,
and agricultural experts, it’s making
a comeback.
Case in point: About five years ago,
New Orleans resident Renee Lapeyrolerie
planted a mirliton sprout in her Tremé
backyard. With lots of patience, as well as
advice from family and friends, it is now
flourishing. Mirliton.org, an organization
committed to the survival and renais-
sance of this gourd, has named her plant
the Lapeyrolerie mirliton in honor of
her success with revitalizing this locally
grown gem.
This is our version of a classic Creole
dish, Shrimp-Stuffed Mirlitons, long a
Thanksgiving standby in South Louisiana.
Preparing the squash requires a little care,
as you can easily cut through or tear the
cooked halves, so take your time with
this step. The rest of the recipe comes
together effortlessly and makes a savory
addition to your spread.
Shrimp-Stuffed Mirlitons
ACTIVE 30 MIN. - TOTAL 1 HOUR, 45 MIN.
SERVES 8|
4 mirlitons (chayote squash),
halved lengthwise
7 Tbsp. unsalted butter, divided
1 cup chopped yellow onion (from
1 small onion)
3/4 cup chopped green bell pepper
(from 1 medium pepper)
3/4 cup chopped celery (from 4 medium
stalks)
1 Tbsp. chopped garlic (from 3 garlic
cloves)
3 scallions, chopped, white and green
parts separated
3/4 lb. peeled, deveined raw small- to
medium-size shrimp, coarsely
chopped (3/4-inch pieces)
3/4 cup chopped cooked ham
1 Tbsp. Creole seasoning or Cajun
blackened seasoning
1 tsp. kosher salt
1/2 tsp. black pepper
2 large eggs, well beaten
1 3/4 cups fine fresh breadcrumbs, divided
1/4 cup chopped fresh flat-leaf parsley,
divided
- Preheat oven to 400°F. Arrange squash
halves, cut sides down, in a 13- x 9-inch
baking dish. Add 1/4 cup water, and cover
with aluminum foil. Bake until squash is
tender but still firm, 45 minutes to 1 hour.
Set aside until cool enough to handle,
about 20 minutes. Reduce oven tempera-
ture to 375°F.
- While squash cools, melt 4 tablespoons
of the butter in a large skillet over medium-
high until a piece of chopped onion sizzles
when added to butter. Add chopped
onion, bell pepper, and celery. Cook,
stirring occasionally, until mixture is
fragrant, about 5 minutes. Add garlic and
white parts of scallions. Cook, tossing
often, until mixture is softened, about 2
minutes. Transfer mixture to a large bowl.
- Add 2 tablespoons of the butter to
skillet, and melt over medium-high. Once
butter bubbles up, add shrimp. Cook,
tossing often, until bright pink and
firm, about 2 minutes. Add ham, Creole
seasoning, salt, and black pepper. Remove
from heat, and toss to combine. Add
reserved onion mixture to shrimp mixture
in skillet, and toss to combine. Transfer
to a large bowl, and set aside.
- Remove and discard seeds from cooled
squash halves. Carefully scoop out flesh
from each squash half using a spoon,
leaving a 1/4-inch shell. Set shells aside.
