

Seafood Stuffed Mirliton with Side Salad
Aromatic Seafood-Stuffed Mirliton with a fresh side salad – a gut-friendly and soul-satisfying dinner.
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Aromatic stuffed squash with perfectly spiced rice. A fiber-rich, soul-satisfying meal, mom's recipe style!

Tender mirliton squash shells filled with a savory mix of shrimp, ham, and classic Cajun vegetables, then baked until golden. A beloved Louisiana dish that's hearty, flavorful, and perfect for a special dinner.
Serving size: 2 pieces

A classic Louisiana comfort food featuring fluffy rice cooked with savory ground meat, finely chopped chicken livers, and the 'holy trinity' of onion, bell pepper, and celery. Packed with rich, deep flavors and a touch of Cajun spice, it's a hearty side or a delicious main course.
Serving size: 1.5 cups


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Aromatic stuffed squash with perfectly spiced rice. A fiber-rich, soul-satisfying meal, mom's recipe style!
This cajun_creole dish is perfect for dinner. With 759.75 calories and 42.15g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 8 mirliton halves.
In a large pot, place the whole mirlitons and cover with water. Add 1 tablespoon of salt. Bring to a rolling boil and cook for 25-30 minutes, or until tender enough to be easily pierced with a fork. Drain and set aside to cool until they are safe to handle, about 15 minutes.
Once cooled, slice the mirlitons in half lengthwise. Use a spoon to carefully scoop out and discard the seed. Then, scoop out the flesh, leaving a sturdy 1/4-inch thick shell. Be careful not to puncture the skin. Finely chop the scooped-out mirliton flesh and set aside.
In a large skillet over medium heat, melt 3 tablespoons of the butter. Add the chopped onion, celery, and bell pepper (the 'Holy Trinity'). Sauté for 6-8 minutes until the vegetables have softened and the onion is translucent.
Add the minced garlic and diced ham to the skillet. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant.
Stir in the chopped mirliton flesh, Cajun seasoning, 1/2 tsp salt, and black pepper. Cook for 5-7 minutes, allowing excess moisture to evaporate. If the mixture seems very wet, gently press it against the side of the pan to drain some liquid.
Add the chopped shrimp to the skillet and cook for 2-3 minutes, just until they turn pink and opaque. Immediately remove the skillet from the heat to prevent overcooking the shrimp.
Stir in 1/2 cup of the breadcrumbs, the sliced green onions, and fresh parsley. Mix until everything is well combined. Taste and adjust seasoning if necessary.
Arrange the mirliton shells in the prepared baking dish. Generously mound the filling into each shell. In a small bowl, melt the remaining 1 tablespoon of butter and toss it with the remaining 1/2 cup of breadcrumbs. Sprinkle this buttered breadcrumb mixture evenly over the tops of the stuffed mirlitons.
Bake for 20-25 minutes, or until the filling is heated through and the breadcrumb topping is golden brown and crisp. Let rest for 5 minutes before serving.
Cook the Meats
Sauté the Holy Trinity
Combine and Toast Rice
Simmer the Rice
Rest, Fluff, and Serve