Crawfish-Stuffed Mirlitons

Crawfish-Stuffed Mirlitons
Photo by Becky Luigart-Stayner

Ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • ¾ teaspoon hot sauce
  • 1 large egg, lightly beaten
  • ¾ teaspoon hot sauce
  • 1 cup finely chopped onion
  • 1 teaspoon salt
  • + 15 more ingredients
    • ½ cup dry breadcrumbs
    • 1 tablespoon butter
    • 1 teaspoon salt
    • 4 mirlitons
    • 4 mirlitons
    • ½ cup dry breadcrumbs
    • 2 garlic cloves, minced
    • 2 ¼ cups cooked crawfish tail meat (about 14 ounces)
    • 1 tablespoon chopped fresh parsley
    • 1 large egg, lightly beaten
    • 1 cup finely chopped onion
    • 2 ¼ cups cooked crawfish tail meat (about 14 ounces)
    • ½ teaspoon ground thyme
    • ½ teaspoon ground thyme
    • 1 tablespoon butter

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 b...

View full recipe at My Recipes

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