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re: Mirliton Recipe?
Posted on 12/19/18 at 12:45 pm to IHuntdux
Posted on 12/19/18 at 12:45 pm to IHuntdux
Get a pot of water boilng and add 1/2 capful of liquid crab boil and salt to it. Skin 4 nice size size Merliton and cube them about 1" square. Get them boiling for 25 minutes or so or until they tender. Next in a Magnalite pot drop off a little oil in there and brown down 1/2 a stick of andouille. Once thats brown remove it from the pot and drop a diced onion and cook till it just barely brown. Drop off 1 1/2 pounds of peeled medium sized shrimp and the andouille and cook till the shrimp are pink. By this time your Merlitons should be cooked, drain them and smashed them a little then add that to the Pot with the andouille, shrimp and onions. Cook that for about 5 minutes and serve over rice.
Posted on 12/19/18 at 8:11 pm to CHEDBALLZ
What CHEDBALLZ says except I add pinko breadcrumbs once ingredients are combined and finish in the oven. Replaces the need for rice.
Posted on 12/19/18 at 8:45 pm to CHEDBALLZ
I'm from New Orleans and I would never attempt to try your recipe. I have never in my life ever heard of mirliton served over rice. The mirliton shells are stuffed with a mixture that includes ham, shrimp, and crabmeat. You must be from southwest Louisiana because they use rice in most of their recipes. I have a fantastic recipe from a black chef in New Orleans who is now deceased due to the hardships post Katrina.
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