Stuffed Mirlitons with Crab and Shrimp

Stuffed Mirlitons with Crab and Shrimp is a beloved Louisiana dish that beautifully combines fresh seafood, flavorful spices, and tender mirlitons (chayote squash). This classic Creole recipe brings together succulent shrimp, lump crab meat, and seasoned sausage, all blended into a rich, savory filling.

The stuffing is packed with the bold flavors of Old Bay, cayenne, and Creole seasoning, making every bite a taste of New Orleans. Baked to perfection with a crispy breadcrumb topping and a hint of fresh lemon, this dish is perfect for holidays, family gatherings, or any occasion that calls for a true Southern delicacy.

Whether you’re new to Cajun cuisine or a longtime fan, these stuffed mirlitons will transport your taste buds straight to the heart of Louisiana!

Why You’ll Love This Recipe:

Authentic Louisiana Flavor – This dish is a true Creole classic, packed with bold seasonings like Old Bay, cayenne, and crab boil, delivering an unmistakable taste of New Orleans.

Perfect Seafood & Sausage Combo – The mix of tender shrimp, lump crab meat, and spicy sausage creates a rich, savory filling with layers of flavor.

Comforting & Satisfying – With its creamy, seasoned stuffing and crispy breadcrumb topping, this dish is the ultimate comfort food with a Cajun twist.

Great for Special Occasions – Whether it’s a holiday feast, Sunday dinner, or a family gathering, stuffed mirlitons make an impressive and delicious centerpiece.

Unique & Versatile – Mirlitons (chayote squash) are a fantastic alternative to traditional stuffed vegetables, offering a delicate, slightly sweet flavor that complements the seafood perfectly.

A True Crowd-Pleaser – The combination of fresh ingredients, warm spices, and a golden baked finish makes this dish a favorite among seafood lovers and Southern food enthusiasts alike.

Deeply Satisfying & Homemade – Everything is cooked in layers, allowing the flavors to build naturally, creating a dish that’s both hearty and deeply flavorful.

Key Ingredients:

Mirlitons (Chayote Squash) – The perfect vessel for stuffing, with a mild, slightly sweet flavor that absorbs all the rich Creole seasonings.

Shrimp & Lump Crab Meat – A seafood lover’s dream, adding sweetness and a tender bite to the dish.

Hot Sausage (Breakfast Sausage) – Provides a smoky, spicy depth that complements the seafood perfectly.

Creole Mix (Onions, Bell Pepper, Celery, Garlic) – The “Holy Trinity” of Louisiana cooking, creating a flavorful and aromatic base.

Cayenne Pepper, Old Bay, Crab Boil & Red Pepper Flakes – Essential seasonings that bring authentic Louisiana heat and a bold, zesty kick.

Breadcrumbs & Eggs – Help bind the filling together while adding a crispy, golden topping when baked.

Fresh Lemons – Brightens the dish with a touch of acidity, enhancing the seafood flavors.

Stuffed Mirlitons with Crab and Shrimp

Ingredients:

25 Mirlitons- Makes 50 halves

2 ea. Containers of creole mix- onions, bell pepper, celery, garlic

Cayenne pepper

Slap ya mama

Onion Powder

Garlic powder

Red Pepper Flakes

Black Pepper

Salt

Crab Boil (three caps full)

Old Bay

2 ea. Hot sausage(breakfast sausage fried like taco meat)I use Tennessee pride

5 lbs. shrimp

2 lbs. crab(preferably lump)

Bread Crumbs

2 ea. Eggs

3 ea. Lemons

Everything must be cooked in stages and then combined to stuff the mirlitons.
Instructions:

Instructions:

Prepare the Mirlitons:

Slice the mirlitons in half lengthwise and place them in a large stockpot.

Boil until fork-tender (about 30-40 minutes), then drain.

Remove and discard the seeds.

Carefully scoop out the flesh, keeping the shells intact for stuffing.

Cook the Mirliton Pulp:

In a pot, cook the mirliton pulp with the creole mix (onions, bell peppers, celery, garlic).

Season with cayenne pepper, onion powder, garlic powder, red pepper flakes, salt, black pepper, and “Slap Ya Mama” seasoning.

Let it cook down for about 30-40 minutes, mashing the pulp into a soft, thick mixture.

Prepare the Meat:

In a separate pan, cook the breakfast sausage (breaking it up like taco meat) until fully browned.

Add the cooked sausage to the mirliton pulp.

Prepare the Seafood:

In separate bowls, season the shrimp and crab meat with fresh lemon juice, crab boil seasoning, and Old Bay. Let it sit for a few minutes.

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Melt butter in a pan and sauté the shrimp until they turn pink, adding extra seasoning as needed.

Stir the cooked shrimp into the mirliton pulp mixture.

Combine Everything:

Add 1-2 capfuls of crab boil seasoning and additional Old Bay to taste.

Mix in breadcrumbs to absorb excess moisture.

Whisk the eggs and stir them into the mixture to help bind everything together.

Gently fold in the crab meat, being careful not to break up the lumps too much.

Stuff & Bake:

Spoon the mixture back into the mirliton shells.

Sprinkle breadcrumbs on top and drizzle with a little lemon juice.

Preheat the oven to 375°F (190°C) and bake uncovered for about 1 hour.

For a crispy golden topping, turn on the broiler for the last few minutes.

If making a smaller batch, 30-40 minutes of baking time may be enough before broiling.

Enjoy your Stuffed Mirlitons with Crab and Shrimp, a deliciously savory seafood dish with bold Creole flavors!

Notes:

Choosing Mirlitons: Look for firm, unblemished mirlitons (chayote squash) for the best texture. If they are too small, they may not hold enough stuffing; larger ones work best.

Cooking the Mirlitons: Boil just until fork-tender (about 30-40 minutes); overcooking can make the shells too soft and difficult to stuff. Let them cool slightly before scooping out the flesh to avoid breaking the shells.

Enhancing the Seafood Flavor: Marinate shrimp and crab meat in lemon juice, Old Bay, and crab boil seasoning before cooking to boost the flavor. Be gentle when stirring in the lump crab to keep the meat intact.

Balancing the Seasonings: Creole and Cajun spices add a bold kick, but adjust the heat level to your preference by controlling the cayenne, red pepper flakes, and crab boil. Taste the mixture before stuffing the mirlitons and adjust seasonings if needed.

Achieving the Perfect Texture: Breadcrumbs help absorb excess moisture, preventing a soggy filling. Add them gradually until the mixture is thick but not dry. The eggs act as a binder, giving the stuffing structure and richness.

Baking Tips: Bake uncovered at 375°F (190°C) until heated through and slightly crispy on top (about 1 hour). For a golden-brown crust, broil the tops for the last few minutes, but watch closely to prevent burning.

Serving Suggestions: Garnish with fresh parsley or extra lemon juice for a burst of freshness. Serve with crusty French bread, rice, or a simple side salad for a complete meal.

Make-Ahead Option: You can prepare the stuffing in advance and refrigerate it for up to 24 hours before stuffing the mirlitons and baking.

Nutrition Information:

YIELDS: ~50 halves | SERVING SIZE: 1 stuffed mirliton half

Frequently Asked Questions:

What are mirlitons, and can I substitute them?

Mirlitons, also known as chayote squash, are a mild, slightly sweet vegetable commonly used in Creole cooking.

If you can’t find mirlitons, you can substitute them with zucchini, yellow squash, or even bell peppers, though the flavor and texture may vary slightly.

Can I use canned or imitation crab instead of lump crab meat?

While fresh lump crab meat provides the best flavor and texture, you can use canned crab meat as a budget-friendly alternative.

Imitation crab is not recommended, as it lacks the delicate seafood flavor that makes this dish special.

How can I make this dish spicier or milder?

To make it spicier, increase the cayenne pepper, red pepper flakes, or add chopped jalapeños to the mix.

To make it milder, reduce or omit the cayenne and red pepper flakes, and use a mild sausage instead of hot sausage.

Can I prepare this recipe in advance?

Yes! You can cook the stuffing up to a day in advance, store it in the refrigerator, and stuff the mirlitons just before baking.

This makes it a great dish for meal prep or special occasions.

What can I serve with stuffed mirlitons?

This dish pairs well with French bread, dirty rice, roasted vegetables, or a simple side salad.

A light white wine or iced tea complements the rich seafood flavors beautifully.

How do I know when the mirlitons are done boiling?

Mirlitons are ready when they are fork-tender but not falling apart (about 30-40 minutes of boiling).

Be careful not to overcook them, as they need to hold their shape for stuffing.

How do I prevent the stuffing from being too watery?

To avoid excess moisture:

Drain the mirliton pulp well before cooking it.
Cook down the pulp mixture until most of the liquid evaporates.
Add breadcrumbs gradually to absorb any remaining moisture.

Can I bake the mirlitons right after stuffing them, or should they rest first?

You can bake them immediately, but letting them sit for 10-15 minutes before baking allows the flavors to meld and the breadcrumbs to absorb excess liquid, resulting in better texture.

How do I prevent the crab meat from breaking apart too much?

To keep the lump crab meat intact, gently fold it in at the very end and avoid over-stirring the mixture. This helps maintain the delicate texture and enhances the seafood flavor.

Can I freeze stuffed mirlitons for later?

Yes! You can freeze them before or after baking:

Before baking: Stuff the mirliton shells, place them in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

After baking: Let them cool completely, wrap tightly, and freeze. Reheat in the oven at 350°F (175°C) for about 20 minutes until heated through.