Makes 14 stuffed mirlitons
YouTube instructional video is at the bottom.
What you’ll need
4 Pounds (7 Mirlitons total)
1 Pound fresh Louisiana Shrimp
12oz’s diced ham
Unsalted butter
Plain Bread crumbs
Seasonings
Onion
Celery
Bell Pepper
Garlic
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Seafood Magic
Tools you’ll need
Mesh Strainer
11×17 inch baking pan
Preparation of ingredients
Step 1-Chop 1 yellow onion, 3 to 4 ribs celery, 1 green bell pepper, and 3 cloves of garlic.
Step 2- Take each mirliton and cut it in half. Once cut in half take a spoon and remove the seed from the mirliton.
Preparing Shrimp and making shrimp stock
Step 3- Remove shrimp head and peel shell off of shrimp. Place shrimp heads and shells into a bowl.
Step 4- Cut out the back of the shrimp using a sharp knife and remove the back string shown in the back of the shrimp.
Step 5- Cut each shrimp tail in half. Rinse shrimp tails with cold water.
***Preheat fire to medium high heat***
Step 6- Add 1 1/2 quarts water into pot. Add 1 teaspoon of Tony chachere’s creole seasoning and 1 teaspoon chef Paul’s seafood magic. Stir all ingredients together.
Step 7-Add you shrimp heads and shells. Let boil for 1 hour and 30 minutes.
Step 8- Add shrimp stock into a mesh strainer with a bowl underneath it. Discard shrimp heads and shells. Once done you should have about 2 cups stock.
Preparing your Mirlitons
***Preheat fire to medium high heat***
Step 9- In a large pot add 1 gallon of water. Let the water come to a boil.
Step 10- Add Mirlitons halves into pot. Cover and let boil for 40 minutes.
Step 11- Remove Mirlitons from pot and set onto baking pan. Let cool for 5 to 10 minutes. If you can stick your fork into the mirlitons easily then they are done.
Step 12- Once your mirlitons have cooled take a spoon and remove the insides of the mirlitons out and place it into a bowl. Careful not to damage the insides of the mirlitons with the spoon.
Step 13- Place mirliton filling into mesh strainer with a bowl underneath it. Stir and press down on filling while inside the strainer. This will help remove most of the water.
Step 14- Mash the mirliton filling with a potato masher. Once done you should have 1 1/4 Cup mirliton filling.
Preparing your Mirliton Dressing
***Preheat fire to medium high heat***
Step 15- Add 4 tablespoons unsalted butter into pan. Spread the butter around the bottom of your pan. Let the butter melt.
Step 16- Add 3/4 cup chopped yellow onion, 1/2 cup chopped celery, 1/2 cup chopped bell pepper and 2 tablespoons chopped garlic. Stir all ingredients together. Let saute for 12 minutes stirring every 3 minutes.
Step 17- Add Mirltion filling and 1/2 Cup of diced ham. Stir all ingredients together.
Step 18- Add 1/4 teaspoon salt, 1 teaspoon tony chachere’s creole seasoning and 1 teaspoon chef paul prudhommes seafood magic. Stir all ingredients together. Let saute for 3 minutes. Taste to see if it is at your desired taste. Add more seasoning if you like.
Step 19- Add shrimp and stir for 2 minutes.
Step 20- Add 1 cup shrimp stock and 1 1/4 Cup bread crumbs. Stir all ingredients together. Taste to see if the stuffing is at your desired taste and consistency. You can add more seasoning, shrimp stock and bread crumbs if you like.
Preparing your stuffed mirlitons
***Preheat oven to 350 degrees***
Step 21- Add mirliton dressing into each mirliton shell. You will be able to fill all 14 of the mirliton shells with the dressing. Once done place each individual stuffed mirliton onto baking pan and lightly sprinkle bread crumbs on top.
Step 22 Optional – If you want to bake your mirlitons at a later date wrap each mirliton with aluminum foil. Add into freezer bag and place into freezer. You can freeze them for several months in advanced.
Step 23- Place stuffed mirlitons into a preheated 350 degree oven and bake for 30 minutes. Once done remove stuffed mirlitons out of oven. Let cool for 5 minutes before serving.
Storing your mirlitons– You can keep them in the fridge for 4 days or a week. If you want to freeze them wrap with aluminum foil and place in freezer. You can freeze them for several months.
