"Mirliton (Chayotes) are a vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays."
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2 h 30 m servings 319 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 1062 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
  2. When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
  3. Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
  4. Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.



This is wonderful. I doubled the recipe and set half aside to freeze for a rainy day. Needs more bread crumbs, but that is a personal preference.

This is almost identical to a recipe I have. mine also adds in some crab meat (about a cup or so). A friend from New Orleans originally made it for me- and I was HOOKED! this stuff is great!

Great recipe. I think it's sad that this is the only recipe that comes up for mirlitons. They are a great vegetable to use with roast instead of potatoes too!

Ok, so here's my Cajun twist on this recipe. Instead of regular breadcrumbs, I used Italian style. Instead of Parsley, I used fresh chopped Cilantro. I used a Jumbo yard egg (we have chickens...

Tried this with my home grown Mirliton. Only had to boil 30 minutes and I followed the receipe as written except, except being a cajun I added a spicer seasoning than it calls for. Delicious. ...