Stuffed Mirlitons - Cuisine.Easyketo4u.com

Total Cooking Time 90 minuted Yield 12

Ingredient Notes

Shrimp: Shrimp of any size will work in this recipe as they will be chopped before being added. Use either fresh or frozen shrimp.
Ham: This recipe is perfect for leftover baked or smoked ham. If those are not available, any smoked ham in the meat department will do. I do not recommend Honey Ham as the seasoning because it will conflict with our desired flavor profile.
Mirliton: 6 Mirlitons should yield 3 cups of mirliton flesh removed from the shells, but a little more or less is no problem. Placing the mirliton flesh into a strainer and gently mashing it will release much of the mirliton’s water, making it better for cooking with the other ingredients.
Stock: This recipe was developed using Shrimp Stock. Substitute homemade or commercial chicken, seafood, or vegetable stock. Plain water is a last resort.
Breadcrumbs: I used seasoned breadcrumbs when developing this recipe. Substitute plain breadcrumbs, panko, or stale French bread.
Creole Seasoning: I use Le Bon Papa Creole Seasoning, a no-salt, no-msg all-purpose Creole or Cajun seasoning. If you use a seasoning that contains salt, taste the mixture before adding more salt.
Other Sources of Salt: The other potential source of salt in this recipe is the stock. My homemade stocks do not contain salt, but commercial stocks often do. Use unsalted commercial stock as a substitute.

Ingredients

6 Mirlitons
4 tablespoons butter
1 cup ham (minced) About 6 oz pre-minced
2 cups yellow onions finely chopped
1 cup green bell peppers finely chopped
½ cup celery finely chopped
5 cloves garlic finely chopped
1 bunch green onions sliced
1 cup chicken stock See Notes
1 pound shrimp See Notes
1 ½ cups seasoned bread crumbs plus some for topping plus some for topping
2 tablespoons parsley chopped

Herb and Spice Blend

1 tablespoon Creole Seasoning plus some for the shrimp
1 teaspoon dry thyme
½ teaspoon Kosher Salt
½ teaspoon Black pepper

Directions

Mirlitons: Boil the mirliton in a large stockpot filled with water for about 30 to 45 minutes until soft when probed. Remove the mirlitons and set aside on a rack to cool.
When cooled, slice each mirliton in half; remove the seed. Scrape out the flesh and place it in a strainer set over a bowl. Using a wooden spoon, gently mash the mirliton into small pieces, allowing the excess liquid to drain into the bowl. Leave the shells for stuffing. Set aside.
Shrimp: If using fresh shrimp, peel, devein and rinse the shrimp. Chop into small pieces and sprinkle with Creole seasoning. Set aside. See Notes
Ham: Trim any excess fat from the ham and grind in a small food processor. Set aside.
Finely chop all the vegetables and measure the remaining ingredients.

For the Recipe:

Melt the butter in a Dutch oven over medium heat. When bubbly, add the Trinity (yellow onions, bell peppers, and celery) and saute until the onions are translucent about 8 to 12 minutes. Be careful not to let the onions brown.
When the onions are starting to clear, add the garlic, green onions and about half of the Herb and Spice Blend. Stir to combine and saute for 2 minutes until the garlic is aromatic.
Increase the heat to medium-high. Mix the ground ham into the Trinity mixture and saute for about 5 minutes, stirring frequently.
Next, add the mirliton flesh (discarding the liquid). Mix well and allow the mixture to come to a simmer while you gently mash the mirliton some more. Simmer for about 5 minutes while allowing the liquid to reduce. See Notes.
Add the stock and continue to simmer for about 5 to 10 minutes, reducing the liquid by about half.
Add the chopped and seasoned shrimp and the remainder of the Herb and Spice Blend. Mix well and saute the mixture, stirring often, until the shrimp turn opaque, about 5 minutes.
Remove the Dutch oven from the heat. Add the breadcrumbs (starting with 1 cup) along with the parsley. Thoroughly mix everything, adding more breadcrumbs if needed to reach a sticky consistency for filling.
Allow the mixture to sit, covered, for 5 to 10 minutes. Taste the filling for seasoning and add salt or creole seasoning as needed.
Stuff the filling into the mirliton shells and place them in a prepared baking dish.
Top each stuffed mirliton with a sprinkling of breadcrumbs and a small tab of butter.
Place the baking dish in a preheated 350-degree Fahrenheit oven for 30 minutes or until browned on top. Remove from the oven and let it sit for 5 to 10 minutes.

Recipe Notes

1 cup of ground ham is approximately 6 ounces of ham, pregrind. If you do not have a grinder or a small food processor, simply chop the ham as fine as you can get it. There should be approximately 3 cups of mirliton flesh removed from the shells. A little more or less is no problem. Fresh or frozen shrimp work well in this recipe. If using fresh shrimp, remove the heads and shells, then devein the shrimp and rinse them in cold water. This recipe is best when made with shrimp stock. Chicken, seafood, or vegetable stock are good substitutes. The mirliton will release a lot of its water while cooking and it’s important to the flavor of the recipe to reduce as much of that liquid as possible. The quantity of breadcrumbs you end up adding will depend upon the amount of liquid in the mixture. Leftovers can be kept in the fridge in an airtight container for 3 to 5 days. Reheat in a 350-degree Fahrenheit oven or a microwave. Stuffed mirlitons can be frozen in an airtight container for about 5 or 6 months.

Nutrition