Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
- 4 mirlitons
- 1 tablespoon butter
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 2 1/4 cups cooked crawfish tail meat (about 14 ounces)
- 1/2 cup dry breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 3/4 teaspoon hot sauce
- 1/2 teaspoon ground thyme
- 1 large egg, lightly beaten
Pierce mirlitons with a fork. Place in a Dutch oven; cover with water. Bring to a boil over high heat; reduce heat, and simmer 30 minutes or until tender. Drain and cool. Cut mirlitons in half lengthwise; discard seeds. Scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp; place in a large bowl.
Preheat oven to 375 degrees. Melt butter in a medium non-stick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender. Add onion mixture, crawfish, and remaining ingredients to chopped pulp; stir to combine.
Spoon about 1/2 cup crawfish mixture into each shell; place stuffed mirlitons on a baking sheet. Bake at 375° degrees for 30 minutes or until crawfish mixture is thoroughly heated and golden.