Makes 8 halves. This recipe is from Lou Lato, of Baton Rouge. In this recipe raw shrimp are put into the stuffing mix. 1. Cut mirlitons in half lengthwise and place in pot. Cover mirlitons with water ...

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 ...

When I start to spy with my little hungry eye roadside-spot prawn trucks and get calls from fishermen that they’re bringing in the first hauls of gorgeous Alaska spot prawns, I do a little happy dance ...

Mirlitons are green, pear-shaped vegetables that go by many names and pronunciations. I grew up in New Orleans and have always heard them called “mer-leh-tawn.” My husband grew up in Lafayette and he ...

The "chayote" squash, as many know it, is commonly referred to in Louisiana as mirliton. This unique vegetable was brought to bayou country by the Canary Islanders, who relocated to Louisiana when ...

Preheat oven to 375 degrees F. Boil sliced mirlitons in lightly-salted water 45-60 minutes or until meat is tender enough to scoop from shells with a plastic spoon. (Meat should slide out smooth, not ...

Preheat oven to 350 degrees. Boil mirlitons in water for 30 minutes or until fork tender. Remove from water and let them cool enough to handle. Scoop out seed and fibrous pulp around the seed. Scoop ...

Preheat oven to 350°F. Boil whole mirlitons in salted water until tender, about 45 minutes. Remove from water and set aside to cool. While the mirlitons cool, sweat the onion, celery, and bell pepper ...

Tanya Bromfield of Kernersville recently responded to a request for a recipe for stuffed mirlitons. The dish is not common here, but it is a staple in New Orleans. Fortunately, Bromfield's family is ...

This is a classic version of a Creole and Cajun favorite. Stuffed mirlitons Makes 12 servings 6 medium-size mirlitons 1 stick butter 1/2 cup chopped green onions 1/2 cup chopped celery 2 tablespoons ...

In last week's story on New Orleans evacuee Harold Brown Jr., we inadvertently left out a step in the recipe for Stuffed Mirlitons. The corrected version follows. HAROLD BROWN JR.'S STUFFED MIRLITONS ...