Crawfish-Stuffed Mirlitons

Becky Luigart-Stayner; Jan Gautro and Lydia DeGaris-Pursell

Yield: 8 servings (serving size: 1 mirliton half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 24%
  • Fat: 3.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 12.3g
  • Carbohydrate: 11.6g
  • Fiber: 2.3g
  • Cholesterol: 106mg
  • Iron: 1.5mg
  • Sodium: 433mg
  • Calcium: 78mg

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

  1. 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.
  2. Preheat oven to 375°.
  3. 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.
  4. 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.
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