- Course: Main Dishes
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
- Add to Recipe Box
Merliton is also known as chayote, custard marrow, christophene, chouchoute and mango squash. For all these exotic names, this is simply a type of squash family, made particularly yummy in this recipe.
- 8 -10 merlitons
- 3 tsp to 4 butter or margarine
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 1 pound shrimp deveined (optional)
- 1/2 pound ham or turkey ham
- 1/2 pound smoked sausage
- Creole seasoning to taste
- Onion and garlic powder to taste
Boil merlitons in a large stockpot until soft but not mushy. Drain stock from merliton and reserve for later. Let cool slightly; peel and de-seed.
Sauté onion, bell pepper, and celery in butter until translucent.
Boil shrimp until orange in color, drain and set aside. The shrimp stock may be kept.
Cut ham and sausage into small pieces. Boil lightly or brown turkey ham and sausage. You may keep stock if you like to as well.
Cut merliton into small chunks, a potato masher may be used. Add meat, sautéed and powdered seasoning to taste. Add breadcrumbs, butter/margarine, and stock to mixture until desired consistency is achieved. Sprinkle breadcrumbs into a baking dish. Place mixture into dish and sprinkle with more breadcrumbs.
Bake in a 350 degree oven for 30 minutes or until brown.