Crawfish-Stuffed Mirlitons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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.
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