Recipe: Seafood Stuffed Mirlitons
Divine Cuisine
Owner: Kenya Johnson
IG: @divinecuisinellc
FB: facebook.com/divinecuisinellc
Ingredients
2 Tbsp. Butter
4 pounds Mirlitons, medium
1/2 cup. Diced ham
1/3 cup. Celery, chopped
1/3 cup. Yellow onions, chopped
1/3 cup. Green bell peppers, chopped
2 Garlic cloves, minced
1 Tbsp. Creole seasoning
1 pound Large Gulf shrimp, peeled and deveined
1 cup. Shrimp stock
1 pack. Louisiana Crawfish tails
1 cup. Plain bread crumbs
1 tsp. Kosher Salt
2 cups. Italian Bread crumbs
3 Tbsp. Melted butter
Instructions
1. Preheat oven to 350 degrees. Cut mirlitons in half, remove the seed and place in a large
pot of boiling water. Cook covered for approximately 40 minutes or until fork tender.
Remove and let cool on a lined baking sheet. Once cooled, use a spoon to scoop out the
flesh of the mirliton being careful not to scrape too far and damage the shell of the
mirliton. Add scooped flesh to a strainer and press with a spatula to remove excess
water. Add strained flesh to a bowl and mash with a potato masher.
2. Melt the butter in a medium pot. Sauté celery, onion, bell pepper and garlic for 8
minutes. Stirring occasionally so as not to brown. Add mirliton filling and diced ham.
Stirring to combine all ingredients. Season with salt and creole seasoning. Cool for
another 4 minutes and taste for seasoning. If needed add more salt or creole to taste.
Add shrimp and cook for 2 minutes. Add shrimp stock and plain breadcrumbs stirring to
combine. Taste again for seasoning and texture. If it's too dry, add more stock. Too wet,
add more breadcrumbs.
3. Using a portion scoop or a large cooking spoon, scoop filling into each mirliton shell. Mix
melted butter and Italian breadcrumbs to create a buttery crumble topping. Sprinkle
this mixture evenly over the top of stuffed mirliton halves. Place the pan in the oven and
bake for 30 minutes. Once done allow to cool for 3 minutes and serve.