Servings: 12
Prep Time: 45 min
Cook Time: 1 hr
6 mirlitons (chayote) – rinsed and sliced in half lengthwise
1/2 lb; maple or apple flavored bacon diced
1 lb; peeled & deveined shrimp, preferably fresh, size medium
1 lb: lump crabmeat
1/4 lb; butter
1/2 cup; red onions, diced
1/2 cup: white onions, diced
1/2 cup; celery, diced
1/2 cup; red and/or yellow bell peppers, diced
1/2 cup; fresh Anaheim or Pasilla peppers (or peppers of your choice), 1/4 cup; minced garlic
Louisiana hot sauce (to taste)
S & P or Tony Chachere's Creole Seasoning™ or any other Cajun seasoning salt (to taste)
1/4 cup; cilantro or parsley, rough chopped
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
12 pats; butter
4 cups; grated mozzarella and parmesan cheese mix
Top Garnish:
2 tablespoons; green onions or chives, finely chopped
Bottom Garnish:
optional (bedding): Marinara sauce (any recipe), serve thick
This recipe comes courtesy of:
Marcus Beniger - 3rd Place Winner - Mrs. Cubbison's Recipe Contest 2011
Los Angeles Trade Tech Culinary School's 14th Annual Student Chef Thanksgiving Stuffing Cook-Off