Stuffed Mirlitons




  • 4 medium mirlitons
  • 1/2 stick (4 Tbsp) butter
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 1/2 cup chopped celery
  • 1/2 tsp salt, or to taste
  • 1/4 tsp Cajun Chef Cayenne Pepper, or to taste
  • 1-1/2 cups cubed bread
  • 1 egg
  • 1 lb Louisiana Gulf Shrimp, cooked, peeled and deveined (or l lb chopped ham)
  • 1/2 cup grated Cheddar cheese
  • Buttered dried bread crumbs


Wash and cut the mirlitons in half, lengthwise. Remove the seeds and discard. Cover with cold water in a saucepan and bring to a boil, then simmer for about 30 minutes or until fork tender. Remove from the water and allow to cool until they are easy to handle. Carefully scoop out the pulp, leaving the skin intact. Set aside. Chop the mirliton pulp. Soak the bread in a little water or milk until soft, then squeeze out the liquid. Melt the butter in a skillet over medium heat. Add the onion, garlic and celery and sauté until they are soft, for about five to six minutes. Add the pulp, bread, egg and season with salt and cayenne. Add the shrimp, or ham, and cheese. Cook for about 5 minutes. Remove from heat and stuff into the mirliton shells. Top with the buttered bread crumbs and bake at 350º F for 20 minutes or until lightly browned. Yield: 8 servings.

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