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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Mirlitons are plentiful in Louisiana around November, so this is a great side dish for Thanksgiving. This is a family recipe from a friend of mine from New Orleans. Shrimp can be substituted for the ham in this recipe. Ingredients:
4 mirlitons |
1 large onion, chopped |
2 cloves garlic, chopped |
4 tablespoons margarine or 4 tablespoons butter |
1/4 lb ham, chopped |
1/2 teaspoon salt |
1 tablespoon parsley, chopped |
1/2 loaf stale french bread |
1 dash thyme |
black pepper |
Directions:
1. Simmer mirlitons until tender.
2. Cut each in half, remove seeds and carefully spoon out pulp.
3. Set aside.
4. Saute onion, garlic& margarine until tender.
5. Add french bread that has been soaked in water and squeezed until almost dry, then chopped.
6. Cook a few minutes, then add thyme& parsley, continue to cook another 5 minutes.
7. Add mirliton that has been chopped& mashed.
8. Add salt& pepper.
9. Cook 12-15 minutes, then add ham.
10. Cook 8-10 minutes.
11. Put in greased casserole dish& top with bread crumbs.
12. Bake at 350 degrees for about 20 minutes.
13. 1/4 lb.
14. shrimp or 3-4 slices of bacon can be substituted for the ham.
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