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1/1 Photo of Seafood-Stuffed Mirliton/Chayote
A fairly simple and very authentic Creole recipe from New Orleans that I ate at the late, great Ugelsich's restaurant. (They prepared it with eggplant rather than chayote -- they're equally delicious.) Use crab meat or shrimp or a mixture of both. Two chayote halves are a good light entree, or one half is right for a side dish.
Units: US | Metric
Serving Size: 1 (209 g)
Servings Per Recipe: 4
The following items or measurements are not included: