Mirlitons are also referred to as vegetable pears or chayote squash. You can find them on vines growing in Louisiana back yards. Their delicate flavor generally absorbs the taste of other foods they come in contact with. They are also used as an ingredient in Caribbean as well as Latin and Southwestern American dishes. Ingredients: 3 mirlitons 4 cups water 4 tablespoons unsalted butter 3 ears of corn, shucked and kernels cut off cob 1 cup chopped onion 1/2 cup diced celery 1/2 cup diced green bell pepper 1 tablespoon minced garlic 1 & 1/2 teaspoon dried thyme One 10-ounce can diced tomatoes, drained 1 tablespoon Cajun seasoning 1 pound peeled crawfish tails 2 cups heavy cream 1/4 cup grated Parmesan cheese 1/4 cup chopped green onions 1/4 cup minced parsley 6 cups cooked rice, pasta or polenta Directions: 1. Place mirlitons in a saucepot and cover with water; bring to boil and cook until tender. Cool under running water, peel and cut into ? -inch cubes; set aside for use later. Heat butter in saucepot. Add corn and cook 10 minutes. 2. Add onion, celery, bell pepper, garlic and thyme. Cook for additional 5 minutes. 3. Add tomatoes and Cajun seasoning and cook for 10 minutes, until water from the tomatoes has evaporated. 4. Stir in crawfish tails, heavy cream, Parmesan cheese and bring to boil. Reduce heat and simmer for 10 minutes, until cream thickens slightly. Stir in cooked mirlitons and cook until heated. 5. Stir in green onions and parsley. 6. Serve each portion with one cup of cooked rice, pasta or polenta. Yields 6 servings. Recipe compliments of Chef Patrick Mould.