CHAYOTE, A GOURDLIKE, PALE GREEN, DELECTABLE
fruit about the size and shape of a large, scraggly pear, is called mirliton in Louisiana, where, as in Florida, it flourishes and is much loved. Over the years in New Orleans and around Cajun country, I’ve eaten mirliton fried, stuffed with seafood, and incorporated into salads, but since the fruit itself is pretty bland, it makes lots of sense to combine it with other ingredients, as in this popular curried casserole served at brunches throughout Louisiana. Just ten years ago, yellow squash, zucchini, or eggplant would have to have been substituted for the mirlitons outside the region, but now that chayotes (often called “vegetable pears”) are widely available in markets (especially during the
winter months), there’s no excuse for not aiming for authenticity.

Makes 6 servings

INGREDIENTS

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• Salt and freshly ground black pepper to taste
• 1⁄4 cups chicken broth
• 1⁄2 cup heavy cream
• 1 teaspoon curry powder
• 1 tablespoon light brown sugar
• 1 tablespoon fresh lemon juice
• 1⁄2 pound fresh small shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small green bell pepper, seeded and chopped
• 4 medium mirlitons (chayotes), peeled and chopped
• 1⁄2 cup dry bread crumbs
• 1⁄2 cup freshly grated Parmesan cheese
• 2 tablespoons butter, melted

INSTRUCTIONS

1. Preheat the oven to 350°F. Butter a 2-quart casserole and set it aside.
2. In a large saucepan, melt the butter over moderate heat.
3. Add the flour, salt, and pepper to the melted butter and whisk until the mixture starts to bubble.
4. Gradually add the chicken broth to the saucepan while whisking continuously to blend it smoothly.
5. Add the heavy cream, curry powder, brown sugar, and lemon juice to the mixture in the saucepan. Stir until well blended.
6. Add the peeled and deveined shrimp to the saucepan and stir. Remove the saucepan from the heat.
7. In a small skillet, heat the olive oil over moderate heat.
8. Add the chopped onion and green bell pepper to the skillet and cook, stirring, for about 5 minutes to soften them. Remove the skillet from the heat.
9. Layer half of the chopped mirlitons (chayotes) at the bottom of the prepared casserole dish.
10. Spread half of the cooked onion and green pepper mixture evenly over the layer of mirlitons.
11. Spoon half of the cooked shrimp mixture over the top layer.
12. Repeat the layering process with the remaining mirlitons, onion and green pepper, and shrimp mixture.
13. Cover the casserole dish and bake it for 20 minutes.
14. In a small mixing bowl, combine the dry bread crumbs and grated Parmesan cheese. Toss them with the melted butter.
15. Spread the breadcrumb and cheese mixture evenly over the top of the casserole.
16. Continue baking the casserole, uncovered, until the top is golden brown, approximately 20 minutes more.
17. Serve the dish hot.