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Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2002

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

Recipe Summary

Yield:
8 servings (serving size: 1 mirliton half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

124 calories; calories from fat 24%; fat 3.3g; saturated fat 1.3g; mono fat 1g; poly fat 0.5g; protein 12.3g; carbohydrates 11.6g; fiber 2.3g; cholesterol 106mg; iron 1.5mg; sodium 433mg; calcium 78mg.
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