Split militons in half and steam in a covered pot for 45 minutes.  Atfer militons are steamed, scrape the insides of the militons into a bowl & save outer shell to stuff.  Use 4 tbl. margerine in a skillet, add crabmeat, shrimp & ham.  Saute for 2 min.  Add chopped green bell pepper, chopped celery, chopped white onion, chopped green onion, chopped garlic, bay leaf & 1/2 tsp oregano. Saute for 5 minutes. Add insides of militons to saute mix, add salt, pepper (to taste) & dash of tobasco sauce, breadcrumbs & saute for 10 min. 

Fill the shells of the militons with the saute mix. Sprinkle more bread crumbs on top. Bake in 350 degree oven for 20 minutes.  Serve.

The Mirliton is a favorite food of South Louisiana. Once the principal food of the  Aztecs and Mayas the Mirliton made it's way to North America and made Louisiana one of it's principle homes. It's also grown in California and Florida.

The Mirliton (pronounced me-lay-taw if you live in the country and mirl-uh-tahn if you live in the city) can be fried, stuffed, pickled, stir fried, cooked with tomatoes and used in salads. Stuffed Mirliton is by far the favorite here in South Louisiana. 

The Mirliton is also known as the Chayote [chi-OH-tay], Alligator Pear, Mango Squash and Vegetable Pear. You can sometimes find the plants (a fruit that has sprouted) at the local Feed & Seed store. You won't find these at most nurseries.

This is a great New Orleans dish. It is very good.