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Hwy. 1 Stuffed Mirlitons


6 fresh mirlitons
1 tablespoon Rouses Extra Virgin olive oil
1 medium-sized onion, peeled and chopped
1 rib celery, chopped
1 bay leaf
1/2 teaspoon dried thyme
Rouses salt and black pepper, to taste
Rouses Cajun seasonings, to taste
3/4 pound medium-sized shrimp, peeled and deveined
3/4 pound Louisiana crawfish tails
3/4 pound lump crabmeat
Italian Seasoned Breadcrumbs, for topping



Preheat oven to 350 degrees.


In a heavy black iron pot, bring about 2 inches of salted water to a boil. Drop

whole mirlitons in water, cover pot, and reduce heat. Simmer until mirlitons

are tender, about 20 minutes. Remove from pot and set aside to cool.


Cut mirlitons in half, lengthwise, and remove the seeds. Scoop out the flesh,

keeping the shell intact. Rough chop the flesh and set aside.


In a large skillet over medium heat, warm one tablespoon of Rouses olive oil.

Add onions, mirliton flesh, bay leaf, and thyme and cook until soft, about 5

minutes. Add shrimp, and cook until the shrimp are just pink. Remove from

heat, and fold in crabmeat and crawfish tails. Remove bay leaf and season

with salt, pepper and Cajun seasonings.


Preheat oven to 350 degrees. Place mirliton shells in a roasting pan, flesh

side up. Spoon vegetable mixture into the shells, and top with a light coating

of breadcrumbs. Bake until the breadcrumbs are lightly browned, about 30





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