Stuffed Mirliton from 'Treme'

Name: Stuffed Mirliton from 'Treme'
Ingredients: Basic Creole Seasoning; 1 1/2 tablespoons table salt; 1/2 tablespoon kosher salt; 1 1/2 tablespoons ground cayenne; 2 tablespoons coarsely ground black pepper; 1 tablespoon ground white pepper; 2 1/2 tablespoons sweet paprika; 2 tablespoons granulated garlic; 2 tablespoons granulated onion; 1 tablespoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon celery seed; ; 8 medium mirlitons (chayotes) (about 4 1/2 pounds total weight); Stuffing; 3/4 pound medium shrimp, peeled and deveined; 1 teaspoon Basic Creole Seasoning Blend; 1/2 teaspoon cayenne pepper; 1/2 cup (1 stick) unsalted butter, plus about 5 tablespoons; 1 yellow onion, chopped; 2 celery stalks with leaves, finely diced; 1/4 large green bell pepper, seeded and chopped; 1/4 cup minced fresh flat-leaf parsley; 3 tablespoons finely chopped green onions, white and tender green parts; 2 1/2 tablespoons finely chopped garlic; 1/2 cup very fine dried bread crumbs, plus about 5 tablespoons; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 large egg, lightly beaten

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"Mirliton halves get stuffed with a mixture of shrimp, mirliton innards, spicy creole seasoning, butter, and the Louisiana trinity of onion, celery, and green bell pepper. [Photograph: Ed Anderson] Before opening up the new Treme cookbook, I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, appears so frequently in Treme, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones. This particular mirliton recipe takes advantage of the squash's shape by hollowing them out and stuffing them full of creole staples. The stuffing is jam-packed with shrimp, mirliton innards, spicy creole seasoning, butter, and the Louisiana trinity of onion, celery, and green bell pepper. Why I picked this recipe: Working with a new ingredient is always an exciting prospect. What worked: These stuffed squashes were a surprising hit in my house. Despite the unfamiliar ingredients and technique, the dish turned out boldly flavored yet homey and comforting. What didn't: Take care when hollowing out the boiled mirlitons, and leave a generous border around the edges of the shells. The skin is super soft and can tear a hole. My stuffed mirlitons also didn't need as much time in the oven as advertised. Check to see how they're coming along after 30 minutes. Suggested tweaks: When shopping for miritons, look for firm, bright green squash without blemishes. They are often labeled chayote squash and can be found in Hispanic grocery stores. Because the mirlitons are pretty bland on their own, I seasoned them with extra salt before stuffing and didn't regret it. If you're good at estimating half an egg, this recipe can easily be cut in half. Reprinted with permission from Treme: Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie. Copyright 2013. Published by Chronicle Books. All rights reserved. Available wherever books are sold...."

INGREDIENTS

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Basic Creole Seasoning

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1 1/2 tablespoons table salt

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1/2 tablespoon kosher salt

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1 1/2 tablespoons ground cayenne

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2 tablespoons coarsely ground black pepper

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1 tablespoon ground white pepper

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2 1/2 tablespoons sweet paprika

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2 tablespoons granulated garlic

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2 tablespoons granulated onion

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1 tablespoon dried thyme

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1 teaspoon dried oregano

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1 teaspoon dried basil

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1 teaspoon celery seed

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8 medium mirlitons (chayotes) (about 4 1/2 pounds total weight)

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Stuffing

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3/4 pound medium shrimp, peeled and deveined

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1 teaspoon Basic Creole Seasoning Blend

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1/2 teaspoon cayenne pepper

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1/2 cup (1 stick) unsalted butter, plus about 5 tablespoons

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1 yellow onion, chopped

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2 celery stalks with leaves, finely diced

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1/4 large green bell pepper, seeded and chopped

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1/4 cup minced fresh flat-leaf parsley

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3 tablespoons finely chopped green onions, white and tender green parts

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2 1/2 tablespoons finely chopped garlic

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1/2 cup very fine dried bread crumbs, plus about 5 tablespoons

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1 teaspoon salt

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1/2 teaspoon freshly ground pepper

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1 large egg, lightly beaten

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