11/22/2020 – Our first attempt at making mirliton’s turned out great. Made them stuffed with shrimp as inspired by the Houmas House recipe here. Note we added a lot of spice to their recipe as theirs would have been too bland for us.

Ingredients

4 mirlitons, sliced in half lengthwise
1 lb shrimp, peeled, deveined, and cut into ½” pieces, season with Creole Seasoning and let marinate for an hour or so.
½ cup chopped onions
¼ cup chopped green bell pepper
¼ cup chopped celery
¼ cup sliced green onions
4 avg garlic cloves chopped small
2 tbs olive oil
½ cup breadcrumbs plus enough to cover the stuffed mirlitons
Parmesan, grated, enough to cover the stuffed mirlitons
Cayenne red pepper flakes from our garden
Salt and pepper to taste

The Cook

1. Preheat oven to 375 degrees.
2. In a large pot drop in the mirliton halves with seeds removed in lightly salted water-about 15 minutes-until tender; i.e when a fork easily penetrates. Cool enough to handle then scoop out the pulp and drain and cool the shells. Season the shells with Creole Seasoning.
3. Mash the pulp from the mirliton with a fork, drain off the water that will form, and set aside.
4. While the mirlitons are boiling, sauté the onions, bell pepper, celery & garlic in oil until wilted in a saute pan over medium-high heat.
5. Add the mirliton pulp. Cook for 5 minutes. Add salt, pepper, and red pepper to taste, then green onions. Blend well.
6. Add the shrimp and cook until just pink. Add breadcrumbs and blend well.
7. Fill the reserved mirliton shells with the shrimp mixture to a raised, rounded shape.
8. Top with remaining breadcrumbs and Parmesan cheese.
9. Bake mirlitons in a shallow pyrex dish for 15- 20 minutes or until the tops are nicely browned.