New Orleans Stuffed Mirlitons Recipe 45 Food

STUFFED MIRLITONS

Steps:

• Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh.
• Preheat oven to 350 degrees F.
• Heat oil in a 9 to 10-inch skillet over medium heat. Add onion and celery and saute until tender. Add mashed mirliton flesh, shrimp (or sausage), 1/2 cup Italian bread crumbs, seasoned salt, and cayenne pepper and stir to combine. Fill mirliton shells with this mixture. Cover with remaining bread crumbs. Bake for 30 minutes or until browned. This can be served as a main dish and it also freezes well.

NEW ORLEANS STUFFED MIRLITONS RECIPE - (3.9/5)

Steps:

• Boil mirlitons until tender, cut in half and remove seeds. Scoop out inside of mirlitons leaving enough flesh to keep shell intact. In a large heavy skillet, heat oil or bacon grease. Sauté onions, garlic and celery until soft. Add shrimp and ham. Cook 10 minutes. Remove excess water from mirliton and mash. Add all remaining ingredients except 1/4 cup seasoned bread crumbs. Fill the reserved shells. Melt 2 tablespoons butter. Stir in reserved crumbs. Sprinkle evenly over mirlitons. Bake at 350 degrees for 25 minutes.

SHRIMP STUFFED MIRLITONS (NOLA CUISINE)

Steps:

• Cut the Mirlitons in half lengthwise, remove the seeds.
• Bring a large pot of water to a boil, season with salt as you would pasta water. Add a few Bay leaves and a bundle of fresh Thyme. When the water comes to a boil add the mirliton halves, and simmer for 45 minutes, or until tender. Cool.
• When the mirlitons are cool scoop out most of the pulp, leaving a shell about 1/2 inch thick. Dry the shells by patting with a paper towel. Reserve 1/2 of the the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.
• In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until slightly browned.
• Add the onion, celery and bell pepper and the creole seasoning, cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
• Add the garlic, Mirliton flesh and Thyme, cook for 2 minutes more.
• Add the shrimp and green onions and cook until the shrimp turn pink.
• Add 1/2 Cup water (or Shrimp Stock if you have any on hand) and 1 Cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper and cayenne.
• In a small bowl, combine the ingredients for the topping.
• Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.

SHRIMP-STUFFED MIRLITONS

Steps:

• Cut mirlitons in half and scoop out the large seed in the middle. Boil in salted water to cover for 25 minutes, or until tender when punctured with the tines of a fork. Be careful not to overcook.
• Drain and cool for 15 minutes, then scrape out insides into a colander to drain. Leave 1/4 inch of flesh inside shell, being careful not to puncture skin.
• Chop drained mirliton flesh and add to a medium bowl. Mix in butter, lemon juice, parsley, salt, pepper, cayenne, Worcestershire sauce and 1/2 cup bread crumbs; set aside.
• Heat oven to 375 degrees. Heat oil in a medium saucepan or cast-iron skillet over medium heat. Add onion, bell pepper and celery and sauté until almost translucent. Add garlic, green onion and tomatoes for just about 2 minutes. Add shrimp for 30 seconds to give them a touch of color. Quickly remove pan from heat and let it sit for 3 to 5 minutes to cool slightly. Fold sautéed ingredients into mirliton mixture.
• Scoop stuffing mixture into each mirliton half. Place mirliton in an oven-safe 1 1/2-inch deep pan. You may need two pans. Dust top of each mirliton evenly with remaining bread crumbs. Pour stock into pans to a half-inch depth, before covering and baking. Cover pans tightly with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes or until tops are lightly browned.

NEW ORLEANS STUFFED MIRLITON RECIPE - (4/5)

Steps:

• Pierce mirlitons with a fork. Place in a Dutch oven; cover with water. Bring to a boil over high heat; reduce heat, and simmer 30 minutes or until tender. Drain and cool. Cut mirlitons in half lengthwise; discard seeds. Scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp; place in a large bowl. Preheat oven to 375°. Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender. Add onion mixture, crawfish, and remaining ingredients (I added 1/4 cup of Parmesan Cheese to the mixture for extra flavor; stir to combine. Spoon about 1/2 cup crawfish mixture into each shell; place stuffed mirlitons on a baking sheet. Bake at 375° for 30 minutes or until crawfish mixture is thoroughly heated and golden. Yield 8 servings (serving size: 1 mirliton half)