Stuffed Mirliton

1. 1
   prep · ~30 min

   Halve and boil the mirliton.

   1.Cut each mirliton in half lengthwise.

   2.Place in a large pot, cover with water, and add 1 tsp salt.

   3.Bring to a boil and cook until tender when pierced with a knife, about 25 minutes.

   4.Drain and let cool until easy to handle.

   TIPDon't overcook — you want the shells to hold their shape for stuffing.
2. 2
   prep · ~5 min

   Scoop out the mirliton flesh.

   1.Gently scoop out the flesh from each half using a spoon, leaving a 1/4-inch shell intact.

   2.Roughly chop the scooped flesh and set aside.

   3.Arrange the hollowed shells in a baking dish.
3. 3
   prep

   Preheat the oven to 350°F.

   Position a rack in the middle of the oven.

4. 4
   saute · ~10 min

   Build the Creole filling.

   1.Melt 2 tbsp butter in a large skillet over medium heat.

   2.Add chopped onion, bell pepper, and celery. Cook until softened, about 5 minutes.

   3.Stir in minced garlic and cook until fragrant, about 30 seconds.

   4.Add the chopped shrimp and cook just until pink, about 2 minutes.

   5.Fold in the reserved chopped mirliton flesh, breadcrumbs, parsley, thyme, hot sauce, a pinch of salt, and black pepper. Mix well.

   TIPDon't overcook the shrimp in the skillet — they'll finish cooking in the oven.
5. 5
   assemble · ~2 min

   Fill the mirliton shells.

   1.Spoon the shrimp and breadcrumb mixture generously into each mirliton shell, mounding it slightly.

   2.Drizzle the tops with the remaining 1 tbsp melted butter.
6. 6
   bake · ~25 min

   Bake until golden and bubbly.

   Bake in the preheated oven until the tops are golden brown and the filling is heated through, about 25 minutes.

   TIPFor a crunchier top, switch to broil for the last 2 minutes, watching closely.
7. 7
   serve

   Serve the stuffed mirliton hot.

   Let rest for 5 minutes before serving. These are rich and savory with a tender, creamy interior.

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