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Seafood Stuffed Mirliton

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