Mirlitons are native to Mexico, but have been grown on the Gulf Coast since at least 1867.
Rouse Family Recipe
Uncle Tim’s Stuffed Mirlitons
- 6 fresh mirlitons
- 1 tablespoon Rouses Extra Virgin olive oil
- 1 medium-sized onion, peeled and chopped
- 1 rib celery, chopped
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Rouses salt and black pepper, to taste
- Rouses Cajun seasonings, to taste
- 3/4 pound medium-sized wild-caught Gulf shrimp, peeled and deveined
- 3/4 pound Louisiana crawfish tails
- 3/4 pound lump Gulf crabmeat
- Italian Seasoned Breadcrumbs, for topping
- Preheat oven to 350 degrees.
- In a heavy black iron pot, bring about 2 inches of salted water to a boil. Drop whole mirlitons in water, cover pot, and reduce heat. Simmer until mirlitons are tender, about 45 minutes. Remove from pot and set aside to cool.
- Cut mirlitons in half, lengthwise, and remove the seeds. Scoop out the flesh, keeping the shell intact. Rough chop the flesh and set aside.
- In a large skillet over medium heat, warm one tablespoon of Rouses olive oil. Add onions, mirliton flesh, bay leaf, and thyme and cook until soft, about 5 minutes. Add shrimp, and cook until the shrimp are just pink. Remove from heat, and fold in crabmeat and crawfish tails. Remove bay leaf and season with salt, pepper and Cajun seasonings.
- Preheat oven to 350 degrees. Place mirliton shells in a roasting pan, flesh side up. Spoon vegetable mixture into the shells, and top with a light coating of breadcrumbs. Bake until the breadcrumbs are lightly browned, about 30 minutes.