Stuffed Mirliton from Treme

Ingredients

• Basic Creole Seasoning
• 1 1/2 tablespoons table salt
• 1/2 tablespoon kosher salt
• 1 1/2 tablespoons ground cayenne
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon ground white pepper
• 2 1/2 tablespoons sweet paprika
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 1 tablespoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon celery seed
• 8 medium mirlitons (chayotes) (about 4 1/2 pounds total weight)
• Stuffing
• 3/4 pound medium shrimp, peeled and deveined
• 1 teaspoon Basic Creole Seasoning Blend
• 1/2 teaspoon cayenne pepper
• 1/2 cup (1 stick) unsalted butter, plus about 5 tablespoons
• 1 yellow onion, chopped
• 2 celery stalks with leaves, finely diced
• 1/4 large green bell pepper, seeded and chopped
• 1/4 cup minced fresh flat-leaf parsley
• 3 tablespoons finely chopped green onions, white and tender green parts
• 2 1/2 tablespoons finely chopped garlic
• 1/2 cup very fine dried bread crumbs, plus about 5 tablespoons
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 large egg, lightly beaten

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