Mirliton recipe

Mirlitons (also called chayote, vegetable pear, and mango squash) are easy to grow and delicious to eat. Here you'll find recipes, growing info, and photos of this New Orleans favorite.

This creamy mirliton and shrimp soup is a holiday classic.

Happy fall, y’all! Today’s post comes with a family recipe

Filled to the brim with seafood, meat, and vegetables, @flychefaldenb takes these New Orleans Stuffed Mirlitons to the next level. Perfect as an appetizer, these will be a hit at your next dinner party.

These mirliton recipes are made with a versatile vegetable, also known as chayote squash, that is enjoyed in cuisines all around the world!

A fairly simple and very authentic Creole recipe from New Orleans that I ate at the late, great Ugelsich's restaurant. (They prepared it with eggplant rather than chayote -- they're equally delicious.) Use crab meat or shrimp or a mixture of both. Two chayote halves are a good light entree, or one half is right for a side dish.

This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans, where this is a very traditional dish. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table.

The Chayote squash as some may know it; is known here in South Louisiana as mirliton. It was brought here by the Spanish from the Canary Island in the 1700s. Today, it is the premier vegetable of t…