Ingredients:

  • 10 medium mirlitons (chayote squash) (approximately 2.25 kg)
  • 2 lb (900g) large peeled and deveined shrimp
  • 2 tbsp (30 ml) vegetable oil
  • 24 oz (680g) Guidry's Fresh Cut Creole Seasoning Blend
  • 2 tsp (10 ml) Tony Chachere's Original Creole Seasoning
  • 1 tsp (5 ml) cayenne pepper
  • 1 cup (120g) Italian breadcrumbs
  • Salt and black pepper to taste

Instructions:

  1. Place mirlitons in a large pot of water. Bring to a boil and cook until fork-tender (about 1 hour or longer).
  2. Drain the mirliton and let cool slightly until safe to handle.
  3. Cut each mirliton in half lengthwise. Remove the seed and discard. Peel the mirliton, then dice the flesh into approximately 1/2-inch cubes.
  4. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add Guidry's Creole Seasoning Blend and sauté until the vegetables are tender and fragrant (about 5-7 minutes).
  5. Add the cubed mirliton to the skillet with the sautéed vegetables.
  6. Cook the mirliton and creole seasoning over medium heat, stirring occasionally, until the mirliton is slightly softened (about 10-15 minutes).
  7. While the mirliton cooks, pat the peeled shrimp dry with paper towels. Cut them into bite-sized pieces if large.
  8. Add Tony Chachere's and cayenne pepper to the shrimp. Toss to coat evenly.
  9. Add the seasoned shrimp to the skillet with the mirliton mixture. Cook, stirring occasionally, until the shrimp are pink and cooked through (about 5-7 minutes).
  10. Stir in the Italian breadcrumbs, a little at a time, until the mixture reaches your desired consistency. Season with salt and black pepper to taste.
  11. Allow to simmer for a few minutes to let the flavors meld. Serve hot.