Mirliton Dressing
Ingredients
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- 3 pounds mirliton (chayote) (~5.5 medium chayotes)
- 6 tbsp unsalted butter
- 1 count onion – finely chopped
- 2 stalks celery – finely chopped
- 1 count green bell pepper – finely chopped
- 4 cloves garlic – minced
- 6 ounces cooked ham – small dice
- 1 pounds shrimp – peeled, deveined, chopped (~36 Large shrimps)
- 1 count bay leaf
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1 1/4 tsp kosher salt
- 1 tsp worcestershire sauce
- 1 cups seafood or chicken stock
- 2 cups dry breadcrumbs
- 2 count large eggs – beaten
- 4 count green onion – thinly sliced
- 1/2 cups flat-leaf parsley – chopped (~0.5 n/a parsleys)
Instructions
1. Preheat the oven to 350°F. Bring a large pot of water to a boil. Add mirliton (chayote) and simmer until a knife slides in easily, 25–35 minutes; drain and cool until you can handle, about 10 minutes.
2. Halve the squash lengthwise if whole, remove the seed, scoop out the flesh, and chop it into 1/2-inch pieces. Transfer to a colander to drain; press gently to expel excess liquid, 5–10 minutes.
3. Meanwhile, melt unsalted butter in a large skillet over medium heat. Add onion, celery, and green bell pepper; cook, stirring, until very soft and translucent, 8–10 minutes.
4. Stir in garlic and cook until fragrant, about 1 minute.
5. Add cooked ham and cook until lightly browned at the edges, 3–4 minutes.
6. Add shrimp and cook just until opaque, 2–3 minutes.
7. Add bay leaf and dried thyme; cook 30 seconds to bloom.
8. Season with cayenne pepper, black pepper, kosher salt, and Worcestershire sauce; stir to combine.
9. Fold in the chopped squash and cook, stirring occasionally, until most of the moisture has cooked off and the pan looks glossy, 5–7 minutes. Discard the leaf. Remove from heat and let cool 5 minutes.
10. Stir in seafood or chicken stock to loosen to a thick, spoonable consistency. Off the heat, fold in dry breadcrumbs, reserving 1/2 cup for topping, then quickly beat in large eggs until evenly incorporated. Mix in green onions and flat-leaf parsley.
11. Spread the mixture in a 3-quart baking dish. Melt the remaining 2 tablespoons of the butter and drizzle over the top; sprinkle evenly with the reserved breadcrumbs.
12. Bake until set in the center and the top is golden brown, 30–40 minutes. Rest 10 minutes before serving so the dressing slices cleanly.
Mirliton Dressing is a beloved Louisiana side dish that turns the tender, mildly sweet flesh of mirliton (chayote) into a savory holiday staple. The texture is lush but light, with soft squash bound by crumbs and eggs, and dotted with the Creole trinity of onion, celery, and bell pepper. Shrimp and bits of smoky-salty ham add depth, while gentle heat from cayenne and aromatic herbs keep the flavors bright. Baked until set with a crisp top, it pairs naturally with roasted meats and seafood alike.
Rooted in New Orleans home cooking, mirliton preparations trace back to the city’s Creole community, where the vine grew easily in backyard gardens and on fence lines. Over generations, cooks folded local seafood, cured pork, and the trinity into stuffings and dressings for holiday tables, especially Thanksgiving and Réveillon. The dish reflects the area’s layered influences—Spanish and French techniques, Caribbean produce, and Gulf seafood—evolving into a comforting casserole that’s both celebratory and everyday practical.