Stuffed Mirliton with Dirty Rice

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 8 mirliton halves.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the minced garlic and diced ham to the skillet. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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.