Stuffed Mirliton

Preheat oven to 375 degrees. Boil sliced mirlitons in lightly salted water 30-40 minutes or until meat is tender enough to scoop from shells. Once tender, remove from water and cool. Using a teaspoon, remove seeds and gently scoop all meat out of shell, being careful not to tear shell. Discard excess liquid accumulated while scooping meat. Reserve meat and save shells for stuffing. In a 12-inch cast iron skillet, melt 1/4 pound butter over medium-high heat and saute Guidry's and basil for 3-5 minutes or until vegetables are wilted. Blend in shrimp and cook 2-3 minutes or until pink and curled. Mix in reserved meat from mirlitons. Cook 15-20 minutes, chopping large pieces with a cooking spoon. After most of liquid has evaporated, remove from heat and season with Cajun Land, Garlic Powder, Tabasco and parsley. Fold in crabmeat, being careful not to break lumps. Sprinkle in approximately 1-1/2 cups of bread crumbs to absorb any excess liquid and to hold stuffing intact. Divide mixture into 12 equal portions and stuff into hollowed out shells. Place stuffed mirlitons on a baking pan and sprinkle with remaining bread crumbs. Top each mirlitons with 1 pat of butter. Bake 30 minutes or until golden brown. Serve 1 mirliton half as a vegetable or 2 halves as an entree.

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