Crawfish-Stuffed Mirlitons

Crawfish-Stuffed Mirlitons Recipe
Becky Luigart-Stayner; Jan Gautro and Lydia DeGaris-Pursell
5

Outstanding

Yield:

8 servings (serving size: 1 mirliton half)

Recipe from

Cooking Light

Nutritional Information

Calories 124
Caloriesfromfat 24 %
Fat 3.3 g
Satfat 1.3 g
Monofat 1 g
Polyfat 0.5 g
Protein 12.3 g
Carbohydrate 11.6 g
Fiber 2.3 g
Cholesterol 106 mg
Iron 1.5 mg
Sodium 433 mg
Calcium 78 mg

Ingredients

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

Preparation

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°.

Melt butter in a medium nonstick 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° for 30 minutes or until crawfish mixture is thoroughly heated and golden.

Note:

April 2002
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