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Seafood Dishes Melinda LeBlanc
Stuffed Mirlitons

Prep Time Required: No time specified.
Cooking Time Required: No time specified.

1 Cup Water 8 pats Butter
12 Teaspoon Salt 2 Teaspoon Parsley
extra Bread crumbs 1 Cup Onions, chopped
1 Teaspoon Garlic Powder 1 Cup Green Onions, chopped
12 Cup seasoned Bread crumbs 12 stick Butter or margarine
3 Cup small Shrimp, raw and peeled 12 Teaspoon Tobasco or red pepper
4 large Mirlitons (vegetable pears)  


Boil mirlitons until tender. Cut in half and remove seed and any stringy pulp near it. Scoop out pulp leaving a small amount on skin. Lightly salt and pepper inside of skins and set aside. Mash pulp. Sauté for 15 minutes stirring often. Next add shrimp, salt, Tobasco, green onion tops, parsley, and garlic powder. Stir well and let cook 5 minutes. Add ˝ cup seasoned bread crumbs and remove from heat. Stir well. Spoon a generous helping of dressing into each shell and arrange them in a baking pan. Sprinkle extra bread crumbs on top and put a pat of butter on each one. Add 1 cup of water to the pan and cover loosely with foil. Bake at 350° for 1 hour. Uncover and cook another 10 minutes to brown tops. Serve warm as a main dish.

Makes 8 generous servings.

Goes Well With

Carrot Cake

Carrot Cake Cream Cheese Icing

Easy Tuti Fruiti Cake

Easy Tuti Fruiti Cake Icing

Pecan Pie

Tarte Douce 'Sweet Dough Pies'

Baked Macaroni and Cheese

Chez Paul's Dirty Rice Jambalaya

Dried Beans Cajun Style

White Beans

Baked Sweet Potatoes version 1

Baked Sweet Potatoes version 2

Parsleyed Carrots

Sweet Potato Casserole

Cooked Rice

Grandma Savoie's Soft Bread Pudding

Old-Fashioned Bread Pudding

Fried Sweet Potatoes

Maque Chou 'Mock Shoo'

Sweet Peas

'Bite Ya Back' Coleslaw
Copyright 2004 - IT 350 project by Lloyd Brown, Robert LeBlanc and Stephen Sagers