Shrimp Stuffed Mirliton - Crescent City Farmers Market

Recipe for the week of September 11, 1999 Courtesy of Chef Andrew Jaeger

RECIPE
Shrimp Stuffed Mirliton from the kitchen of Chef Andrew Jaeger & the New Orleans Cook Book

Andrew Jaeger's Restaurants
622 Conti St.
New Orleans, LA 70130
(504) 522-4964 FAX (504) 522-5873

3 mirlitons, halved along the visible vertical line
2 tablespoons butter
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 cup coarsely chopped ham
2 bay leaves
1 cup small (50 to 60 count) shrimp, peeled and deveined
1 1/2cups cubed stale French bread, soaked in water and drained
1 1/2cups chicken stock
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
2 teaspoons Worcestershire sauce
4 teaspoons Crystal hot sauce or other Louisiana hot sauce
1 teaspoon Italian seasoning
2 teaspoons coarsely ground black pepper
1/2 teaspoon salt
1/2cup Italian-style bread crumbs

Boil the mirlitons in salted water 20 to 25 minutes, or until tender, then remove them from the water and scoop out the meat, reserving both the meat and the "shell" for stuffing.

Preheat the oven to 350 degrees.

Melt the butter in a medium sauté pan; add the onions, celery, and bell peppers; and sauté until translucent. Add the ham, bay leaves, and shrimp, sautéing until the shrimp turn pink. Add the bread and chicken stock and reduce over medium-high heat, 5 to 6 minutes. Add the remaining ingredients and reserved mirliton flesh, discarding the seeds, and stir to mix thoroughly. Cook for 5 minutes, then remove from the heat to cool.

Using a spoon, stuff the mixture into the reserved mirliton shells and bake for 15 minutes. Serve each person 1 stuffed half mirliton.

Note: For best results in any stuffing with French bread, the bread should not be soggy. So after soaking the bread, place it in a colander at the sink and press out any remaining water with your hands.

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