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Broussard's Seafood Stuffed Mirliton Nicola

Broussard's Seafood Stuffed Mirliton Nicola


  • 1 Mirliton
  • 2 oz. Butter
  • 1 Shallot Chopped
  • 1 Teaspoon Chopped Dill
  • ½ Cup Whipping Cream
  • 4 oz. Peeled Shrimp
  • 4 oz. Lump Crabmeat
  • ¼ Cup White Wine



  1. Split vegetable in half remove stone and boil in salt water until tender.
  2. Cool, then remove Inside and save to mix with Louisiana shrimp and crabmeat stuffing.

Louisiana Shrimp and Crabmeat Stuffing

  1. Sauté Butter and Shallots in Pan
  2. Add Cream, Reduce ½
  3. Add Wine and Dill
  4. Fold Shrimp and Crabmeat in Sauce; Cook 5-10 Minutes, Depending on Size of Shrimp
  5. Season with Salt and Pepper
  6. Scoop in Mirliton, Sprinkle Tops with Bread Crumbs and 1 Pat of Butter.
  7. Bake in 350 Degree Oven Until Hot and Serve with Wild Rice and a Marinara Sauce.

Source: Louisiana Seafood and Marketing Board.
Name of chef: Tory Stewart

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