"The belly rules the mind."--Spanish Proverb

Mirliton Casserole or Stuffed Mirliton Recipe

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This recipe for Mirliton Casserole or Stuffed Mirliton, by , is from The Guillot Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Guillot

Category:
Category:

Ingredients:  
Ingredients:  
6 Mirlitons
1/2 stick butter
8 cloves garlic chopped
1 onion chopped
1 lb. shrimp peeled
1/2 lb. ham diced small
italian bread crumbs as needed
tony chacherie's cajun seasoning

Directions:
Directions:
Par boil mirlitons till softened, drain and cool. Peel skin off of Mirliton.Cut in half lengthwise and remove seed. Chop into small cubes and set aside.

Chop onion and saute in melted butter till soft. Add chopped garlic and saute for 1 minute. Add the chopped mirliton. Saute till all softened and most of liquid has boiled out. Add shrimp, ham and some Cajun seasoning. Cook for about 5 minutes for shrimp to cook through. Add bread crumbs to desired thickness. Pour in pan and top with bread crumbs. Place a few pats of butter scattered on top and bake at 350 till browned.

Note: to make stuffed mirlitons, instead of cubing the mirlitons, scoop out the middle and leave enough to hold up (about 1/4 inch thick) Cook the same and fill the Mirlitons with the stuffing. Top with bread crumbs and place a small pat of butter atop each mirliton. Bake at 350 till browned.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This was my grandmothers (Louise Tudela) recipe. She grew mirlitons on her fence and would make this often.

 

 

 

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