Stuffed Mirliton is a classic holiday dish. This odd pear-shaped squash is mild in flavor which makes it a perfect canvas to impart wonderful tastes such as delicate Louisiana seafood.
Ingredients
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6 mirliton
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1 lb. shrimp, peeled and deveined
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1 lb. crawfish
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1 lb. crab meat
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1/3 can cream of mushroom
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1/3 can cream of celery
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1/2 cup white wine
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4 oz panko breadcrumbs (plus more for topping)
- Lil’ Bit Better Creole Seasoning
- 1 onion
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1 bell pepper
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3 cloves garlic
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Fresh Parmesan cheese
Directions
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Prep mirliton by cutting in half and removing seed and inner white vein. Remove any unsightly edges. I recommend wearing gloves for this step.
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Boil mirliton until tender and drain.
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Once cooled, scoop out flesh being careful to leave outsides intact. Press out as much water as possible from reserved flesh.
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Sauté vegetables until soft and add in flesh from mirliton. Cook on high heat to evaporate water.
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Add in soups and wine. Cook until condensed slightly.
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Add in seafood and cook until shrimp turn pink. Season to taste.
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Add in breadcrumbs then fold in crab meat. Remove from heat. Recheck for seasoning.
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Generously scoop mixture into reserved shells. Top with Panko and fresh grated Parmesan cheese.
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Bake at 425 until golden brown. You can also use the broil setting to brown the tops.
