Register Log In

  • Home
  • About
  • Recipes
    • Beef
    • Breads
    • Breakfast
    • Burgers
    • Candy bars
    • Chicken
    • Chocolate
    • Desserts
    • Dinner
    • Fish
    • Lamb
    • Meal under 30 minutes
    • Pork
    • Salads
    • Sauces and Dips
    • Soups
    • Vegetables
    • Vegetarian
  • Shop
  • Ingredients FYI
    • Food chemistry: How to make a great beef stew
    • What are the most popular pizza toppings?
    • What is Jicama?
  • How-to videos
    • Salsa Verde
    • 5-minute fried cauli rice
    • BBQ sauce
    • Marinara sauce
    • Jicama french fries
  • IMAGE
  • VIDEO

New Orleans Stuffed Mirlitons – Simplified Keto Stuffed Chayote

Servings: 6


INGREDIENTS

  • 970 g (3 medium) chayote – cut into halves
  • 200 g (7 oz) shrimp – raw & cleaned
  • 100 g (3 1/2 oz) cooked ham – diced into small cubes or for Louisiana version sub with crab meat
  • 110 g (1 stick, 1/4 lb) unsalted butter
  • 50 g (1/3 cup) onions – chopped
  • 60 g (1 stalk) celery – chopped
  • 12 g (1 tbsp) garlic – grated
  • 4 g (2 tsp)   Creole seasoning  or   Cajun seasoning 
  • 3 g (1/2 tsp) salt
  • 14 g (3 tsp) unsalted butter (1/2 tsp per half chayote)
  • 6 g (1 tbsp)   whole-husk psyllium 
  • 7 g (1 tbsp)   almond flour  
  • 60 g (1/3 to 1/2 cup) chopped green bell pepper
  • OPTIONAL: 5 g (1 tsp) seafood seasoning (DID NOT use in this recipe)

DIRECTIONS

  • 1.   Prepare your ingredients. Chop the celery, onions and green bell pepper/capsicum into small even pieces and grate the garlic. Cut the chayote in half. Clean and cut the shrimp in half and cut the ham into very small cubes

  • 2.   CHAYOTE PREP: Boil water. Into a large stock pot and when the water is boiling, gently drop in the chayote halves. Cover the pot and boil for about 30 minutes, or until you can pierce with a fork, but the chayotes are still al dente. Remove the chayote halves from the water and place them on a baking sheet. Cools for about 5 minutes so the chayote can be handled

  • 3.   Scoop out the flesh, leaving about a 1/8 inch (about 3 mm thick) shell. Place the scooped out chayote flesh into a mixing bowl. When all the flesh has been removed, drain the water. Also, press the flesh to remove more excess water. Mash with a potato masher and then set aside

  • 4.   STUFFING: To a frying pan, add the butter and melt over medium low heat. When the butter is melted, add the chopped onions and sautee until translucent. Add the celery, green bell pepper/capsicum and garlic. While cooking, stir frequently to prevent scorching, for about 10 minutes.

  • 5.   Add the mashed chayote, cooked ham cubes, season with salt and cajun or creole seasoning, then stir to combine. Simmer for 3 minutes

  • 6.   Toss in the shrimp pieces and toss and cook until the shrimp is done. Sprinkle in the almond flour and whole psyllium husk, stirring well. Remove from heat

  • 7.   Stuff each cooked half chayote shell with about 1/2 cup of stuffing and place onto a parchment lined baking sheet

  • 8.   Place into a preheated 350 F / 175 C oven and bake for about 30 minutes. Let cool for 5 minutes and then serve. Enjoy!

  • 9.   Stuffed Mirlitons/chayote can be frozen as a prep ahead meal. See below for instructions

MACRONUTRIENTS CHART

FYI

If you are going to use Creole or Cajun seasoning reduce to 1 tsp and then use 1 tsp of the Sea food seasoning to equal to 2 tsp of seasoning in total.

TO FREEZE: Stuffed chayote can frozen immediately after stuffing and before baking. Wrap or place the stuffed chayote into a freezer safe airtight container. To bake, place container into the fridge overnight and then remove the chayotes and bake as directed in the instructions. Alternatively, if you have extra chayote left over after baking, either wrap or place into a freezer safe airtight container and freeze until needed. The frozen stuffed chayote will keep well for several months. Thaw overnight in the fridge and re-bake in oven until heated through.


Recipe tags: Asian keto, banting diet recipes, Cajun Creole recipes, Chayote Squash, diabetic diet recipes, easy keto, gluten free recipes, grain free recipes, keto chayote recipes, keto diet, Keto Indian recipes, keto lunch, keto meal prep, keto meals, keto on a budget, keto recipes, keto seafood, keto vegetable recipe, keto weight loss, LCHF recipe, low carb diet, low carb keto recipes, low carb recipes, low carb vegetable, Mexican Keto, mirliton recipes, stuffed chayote, stuffed mirlitons, sugar free
4 Comments
Lonnie Gaudet

July 4, 2021 @ 9:34 am

Thank you for the recipe, making today, one of my favorites.
I live in New Orleans so will be using crab meat.

You missed the Bell Pepper in these written ingredients.

Again thank you, can’t wait to make this low carb version.

Lonnie

Angela Wilkes

July 5, 2021 @ 6:50 am

Hi Lonnie,
You’re right. I did not use green peppers, I used chayote to make my stuffed mirlitons.
Cheers!

Greta

August 22, 2021 @ 8:17 am

Ong!!! I cooked this and I am not a cook!!! It turned out AMAZING! I am floored! It was so good!!! Thank you for this recipe! Best dish I have ever cooked…. I actually hate cooking but this turned out so delicious I will be cooking it again and again!!!

Angela Wilkes

August 22, 2021 @ 5:16 pm

Hi Greta!
Thank you for taking the time to let me know that you like this recipe. Your kind words made my day!
Cheers!
Angela

Leave Comment

or cancel reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  • author By Angela Wilkes
  • GET YOUR FREE INTERACTIVE
    E-COOKBOOK

    • Already have an account? Sign In »
    • Lost your password?
  • Cuisine: American
  • Category: Seafood
  • Created: November 15, 2019

Translate Traducir
Oversætte übersetzen
번역 vertalen
翻訳する

Archives
  • March 2019
  • October 2018
  • November 2017
  • May 2017

All rights reserved © Angela Wilkes 2017-2022 Privacy Policy

Translate »