Started By
Message

re: Mirliton Recipe?

Posted on 12/19/18 at 12:45 pm to
Posted by CHEDBALLZ
South Central LA
Member since Dec 2009
21953 posts
Posted on 12/19/18 at 12:45 pm to
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 by ynlvr
Rocket City
Member since Feb 2009
4596 posts
Posted on 12/19/18 at 8:11 pm to
What CHEDBALLZ says except I add pinko breadcrumbs once ingredients are combined and finish in the oven. Replaces the need for rice.
Posted by avondale88
Montgomery
Member since May 2009
2634 posts
Posted on 12/19/18 at 8:45 pm to
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.
first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram