• Tommy Centola

Seafood Stuffed Mirlitons

Updated: Jan 4

Today is the second time my Seafood Stuffed Mirlitons have been featured on the Louisiana Kitchen and Culture Weekly Newsletter. So I thought I would post it here.

  1. 8 mirlitons, medium size

  2. 1 1/2 lbs shrimp, peeled, deveined and diced

  3. 1/4 lb ham, diced

  4. 1/2 lb crabmeat

  5. 1 3/4 cups onion, minced

  6. 1/3 cup fresh parsley, minced

  7. 1/3 cup bell peppers, minced

  8. 3 cloves garlic, minced

  9. 1 teaspoon fresh thyme, minced

  10. 2 bay leaves

  11. 1 tablespoon Creole seasoning

  12. 2 eggs, beaten

  13. 2 sticks butter

  14. 2 cups seasoned bread crumbsSeafood Stuffed Mirlitons

Method:

Preheat oven to 350˚F.

Place the mirlitons in a large saucepan. Cover with water, bring to a boil and cook for 15 minutes. Remove mirlitons from the water and allow them to cool on a platter until easy to handle. Cut the mirlitons in half, then remove the pit and scoop out all the meat. Reserve the shells and set the meat aside. In a skillet over medium heat sauté onions, parsley, bell pepper, garlic, thyme and bay leaves in 1 1/4 stick of butter for 10 minutes. Add the shrimp, ham, crabmeat, Creole seasoning and mirliton meat. Stir occasionally and allow to cook for 30 minutes.

Remove from the heat and vigorously stir in the beaten egg. Add enough bread crumbs to bind it all together.

Divide the stuffing among the mirliton halves, sprinkle the remaining bread crumbs on top and use the remaining 3/4 stick of butter to dot the top of each. Bake until the crust is golden brown, about 15 minutes.

Serve while hot.

Enjoy!!!

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