Crawfish-Stuffed Mirlitons

Name: Crawfish-Stuffed Mirlitons
Ingredients: 4 mirlitons; 1 tablespoon butter; 1 cup finely chopped onion; 2 garlic cloves, minced; 2 1/4 cups cooked crawfish tail meat (about 14 ounces); 1/2 cup dry breadcrumbs; 1 tablespoon chopped fresh parsley; 1 teaspoon salt; 3/4 teaspoon hot sauce; 1/2 teaspoon ground thyme; 1 large egg, lightly beaten

11 ingredients

4 steps

Ingredients

4 mirlitons
1 tablespoon butter
1 cup finely chopped onion
2 garlic cloves, minced
2 1/4 cups cooked crawfish tail meat (about 14 ounces)
1/2 cup dry breadcrumbs
1 tablespoon chopped fresh parsley
1 teaspoon salt
3/4 teaspoon hot sauce
1/2 teaspoon ground thyme
1 large egg, lightly beaten

Directions

1

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.
2

Preheat oven to 375°.
3

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.
4

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.