Mirliton Farci

6 servings Prep: 30 m Cook: 1 h Total: 1 h 30 m Intermediate
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Per www.freetranslation.com, farci (fahr-SEE) means stuffed. Vegetable pears and Chayote squash are mirliton to Cajuns but are all the same vegetable just different names based on the region one is from. This traditional stuffed mirliton dish features tender squash shells filled with a savory mixture of shrimp, ham, and French bread.

Ingredients

6 servings
  • 4 mirliton
  • 1/2 cup butter
  • 8 ounces finely ground ham
  • 1 pound finely ground boiled shrimp
  • 1 small white onion ground
  • 1 bay leaf
  • 2 sprigs thyme or 1/2 tsp dried
  • 3 tbsp parsley chopped
  • 1/2 loaf stale French bread
  • salt and pepper to taste and bread crumbs for topping

Step-by-Step Instructions

  1. Boil and grind the shrimp. Set aside. Grind the ham also.
  2. In a medium saucepan boil the whole mirliton in salted water until tender, about 20-25 minutes; drain. Cut in half and scoop out the pulp and mash; reserve the outer shells.
  3. Melt the butter and add the mirliton, stirring in the ham, shrimp and the rest of the ingredients except the bread and bread crumbs. If too dry add water (the shrimp water could also be used).
  4. Cover and simmer for 20 minutes adding more water if needed.
  5. Soak the bread in water and then press out the excess water. Add the bread to the mixture and season to taste with salt, red pepper and black pepper.
  6. Over low heat, while stirring constantly cook for 10 more minutes. Fill the shells with the mixture, sprinkle with bread crumbs and dot with butter or a cheese of your choice. Place on a baking sheet or corning wear dish and bake at 375 degrees until crumbs are brown and mixture is heated through, about 15-20 minutes.

Common Problems and Solutions

Q: Why is my stuffing mixture too wet or falling apart?

A: The key is pressing out enough water from the soaked French bread. Squeeze it firmly in your hands or use a clean kitchen towel to wring out excess moisture. The bread should be damp but not dripping wet before adding to the mixture.

Q: How do I know when the mirliton is tender enough?

A: Test with a fork after 20-25 minutes of boiling - it should pierce easily but the shell shouldn't be falling apart. You want the shells sturdy enough to hold the stuffing, so don't overcook them.

Q: Can I make this ahead of time?

A: Absolutely. Fill the shells and refrigerate covered for up to 24 hours before the final baking step. Add 5-10 minutes to the baking time if putting them in the oven cold.

Tips and Techniques

Save the water from boiling the mirliton and shrimp to add moisture to the stuffing mixture - it adds extra flavor. The stale French bread is important here; fresh bread will get too gummy. If you only have fresh bread, toast it lightly first.

Ingredient Substitutions

  • mirliton: zucchini or yellow squash
  • finely ground boiled shrimp: crawfish tails or crab meat
  • stale French bread: day-old white bread or dried bread crumbs

Equipment Needed

  • large pot for boiling mirliton
  • medium saucepan
  • meat grinder or food processor
  • mixing bowl
  • baking sheet or baking dish
  • knife for cutting and scooping

Historical Context

Mirliton (pronounced MEL-ee-tawn) is the Cajun name for chayote squash, which thrives in Louisiana’s humid climate. Stuffed mirliton is a traditional fall and winter dish when the vines produce abundantly, often served at holiday gatherings.