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Crawfish Stuffed Mirliton

Date Added: Oct 22, 2010 Cajun & Creole Appetizers
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Prep Time

45 mins

Cook Time

8 mins

Ready In

53 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Mirlitone is a fruit from South America best known as Chayote. Mirlitone has to be poached to eat because it's so hard. This is a traditional Creole appetizer. Enjoy!


Ingredients

  • 2  Each Poached Mirliton
  • 1
  • 1/2  Cup(s) Crawfish Tails, cleaned
  • 2
  • 1/2  Cup(s) Spicy Andouille Sausage, diced
  • 3
  • 1  Fluid ounce(s) Scallions, chopped
  • 4
  • 1  Tea Spoon(s) Creole Spice Mix
  • 5
  • 1  Tea Spoon(s) Garlic, minced
  • 6
  • 1  Table Spoon(s) Oil
  • 7

Directions

    1. Add oil to a hot pan on medium heat
    2. Add sausage and let render out a bit until lightly browned
    3. Add crawfish tails, creole spice, scallions and garlic and saute
    4. Slice poached mirlitons in half lengthwise and remove core
    5. Place mirlitons skin side down on a plate
    6. Stuff sausage crawfish mixture where core was in the mirliton
    7. Serve and enjoy!

    Poached Mirliton

    Ingredients

  • 1 Each Lemon, halved
  • 1 Each Onion, peeled and halved
  • 1 Each Bay Leaf
  • 1 Tea Spoon(s) Cayenne Pepper
  • 1 Tea Spoon(s) Kosher Salt
  • 3 Cup(s) Water
  • 2 Each Mirlitons
  • Directions

    1. In a pot, boil water
    2. Add lemon, onion, bay leaf, cayenne pepper and salt to water
    3. Add mirlitons and place a plate over mirlitons to weigh down
    4. Let simmer for 45 minutes
    5. Mirlitons should be soft enough to run a knife through

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