Stuffed Mirlitons (Vegetable Pear)

8 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
5.0/5 (2)
Stuffed Mirlitons (Vegetable Pear)
The popular mirliton (or vegetable pear, as it’s called) was often used to make seasoned pickles. This transition dish with shrimp and bread crumbs makes you appreciate mirlitons even more—a true Louisiana classic that works as either a main dish or side.

Ingredients

8 servings
  • 4 large mirlitons
  • 1/2 cup diced onions
  • 1/4 cup celery
  • 3 tbsp cooking oil
  • 1/2 cup seasoned bread crumbs
  • 1 1/2 tsp seasoned salt
  • 1 cup cooked chopped shrimp or 1 pound cooked bulk sausage drained or combine both
  • 1/8 tsp cayenne pepper
  • 1/2 cup seasoned Italian bread crumbs

Step-by-Step Instructions

  1. Cut the mirlitons in half lengthwise. Remove any seeds. Boil until tender, about 20-25 minutes. Scoop out the meat, reserving the shell for stuffing, and mash the meat of the pear.
  2. Sauté the onion and celery in oil until tender in a medium skillet, about 5-7 minutes.
  3. Add the mashed mirlitons, cooked shrimp (or sausage), 1/2 cup of breadcrumbs, seasoned salt and cayenne pepper. Mix well and fill the reserved shells.
  4. Cover with the remaining Italian breadcrumbs. Bake at 350 degrees for 30 minutes or until browned and bubbly.

Common Problems and Solutions

Q: How do I know when the mirlitons are tender enough?

A: Boil them until you can easily pierce them with a fork, about 20-25 minutes. They should be soft enough to scoop out but the shells should still hold their shape for stuffing.

Q: Can I use raw shrimp instead of cooked?

A: It's best to use pre-cooked shrimp since the baking time is only 30 minutes, which may not be enough to fully cook raw shrimp throughout the filling. Cook and chop the shrimp first, then add to the mixture.

Q: Why is my stuffing too watery?

A: Mirlitons have high water content. After mashing the scooped meat, let it drain in a colander for a few minutes before mixing with the other ingredients. The breadcrumbs will also help absorb excess moisture.

Tips and Techniques

The shells can be fragile after boiling, so handle them gently when scooping out the flesh. Leave about 1/4-inch of flesh attached to the shell for extra stability. For added flavor, sprinkle a little grated Parmesan cheese on top with the breadcrumbs before baking.

Ingredient Substitutions

  • shrimp: crawfish tails or lump crabmeat
  • bulk sausage: andouille or smoked sausage, finely diced
  • mirlitons: zucchini or yellow squash
  • seasoned Italian bread crumbs: plain breadcrumbs with added Italian seasoning or Creole seasoning

Equipment Needed

  • Large pot for boiling mirlitons
  • Medium skillet
  • Mixing bowl
  • Baking dish
  • Spoon for scooping

Historical Context

Mirlitons were introduced to Louisiana in the 19th century and thrived in the warm, humid climate. They became a garden staple because one vine produces abundantly, and families developed countless ways to use them—from pickles to casseroles to this beloved stuffed version.