There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, or chayote squash as some may call it, with seafood is a great example of one such holiday ...

(WVUE) - There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, or chayote squash as some may call it, with seafood is a great example of one such ...

"Mirliton, or chayote squash, tastes like a blend of cucumber and crisp zucchini. Paired with warming Creole seasoning and savory andouille sausage, the tender squash and sweet shrimp bring balancing ...

Makes 12 servings. Recipe is from Commanders Palace. 6 small mirlitons, about 9 ounces each 3 tablespoons butter, divided 8 ounces tasso, diced (or substitute ham plus ½ teaspoon cayenne and 1½ ...

1. Preheat oven to 375 degrees. Boil mirliton halves in lightly salted water 30 to 40 minutes or until meat is tender enough to scoop from shells. Once tender, remove from water and cool. Using a ...

This flavorful shrimp and mirliton recipe combines tender seafood with buttery vegetables, green onions, and herbs for a rich and comforting dish. A simple skillet meal packed with bold, savory ...

First, in an 8-quart stockpot bring to a boil enough water to completely cover the mirlitons. Then reduce the heat to medium range and at a gentle bubble poach the mirlitons until you can pierce them ...

Every tasty recipe is like a roadmap to a new and undiscovered place. And this shrimp and mirliton pot pie is a unique combination of down-home Southern ingredients that is well worth the trip. Just ...

There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, or chayote squash as some may call it, with seafood is a great example of one such holiday ...

NEW ORLEANS (WVUE) - There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, chayote squash as some may call it, with seafood is a great example of ...

In a large pot, cover mirlitons with cold water. Season with salt and bring to a boil. Cook 1 hour or until when you pierce one with a paring knife you feel a little resistance. Drain. Let cool in ...