Some Cajuns call them "alligator pears".
Scoop the "meat" from the mirliton and discard the shell or skin. Set meat aside.
In a large high-sided pot or skillet, heat 1 tablespoon of vegetable oil and saute 3 strips of smokey bacon chopped, 1 medium onion chopped, 2 stalks of celery chopped, 1/2 of a bell pepper chopped, 4 cloves of garlic minced. The bacon will render fat and the vegetables will render liquid - everything will saute nicely and will not dry out. Season with a little salt and black pepper. Be careful with the salt, the bacon is salty, the mirlitons were boiled in salty water and we will be using bread crumbs later.
Stir in the mirliton meat and break it up just a little, then add 1/2 lb. peeled 41-50 shrimp, 1/4 cup freshly chopped parsley and 4 sliced scallions. Stir to thoroughly blend. Once the shrimp have begun to turn pink, add 1/4 cup Italian bread crumbs and gently fold in to absorb the liquid. You may need to add more bread crumbs to obtain a cookie dough type consistency.
Pour into a buttered casserole dish.
Dust the top with Italian bread crumbs and dot with chips of butter. Bake at 350 degrees for 25 to 30 minutes, until top is golden brown.
This is beautiful and scrumptious dish to add to any holiday table. To be honest, my brother John would eat this straight out of the refrigerator, cold, the next morning for breakfast.
This is the stuff every cajun's vegetable dreams are made of.