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Crawfish-Stuffed Mirlitons Recipe
Kevin Belton’s Recipe on WWLTV May 6, 2014
Crawfish-Stuffed Mirlitons
4 mirlitons
1 stick butter
1 cup chopped ham
1 pound peeled crawfish tails, chopped
1 small onion, minced
2 cloves garlic, minced
2 sprigs thyme
2 bay leaves
1 tablespoon chopped parsley
1 1/4 cups bread crumbs
Big Kevin’s to taste
Pimiento strips and parsley for garnish
Wash and parboil the mirlitons until tender, about 1 hour, then cool. Halve them, scoop out the pulp and save the shells. Mash the pulp and place it in a skillet with the butter, ham, crawfish and seasonings. Simmer for 20 minutes. Stir in 1 cup of the breadcrumbs and season to taste with Big Kevin’s. Cook for 10 minutes over low heat, stirring constantly.
Preheat the oven to 375 degrees. Fill the reserved mirliton shells with the stuffing, sprinkle the remaining bread cubs on top and dot with a little extra butter. Place on a baking sheet and place in the oven until heated through, 15-20 minutes. Garnish with pimiento strips and parsley. Serves 8.