Wednesday, November 24, 2010

Cajun Crawfish and Shrimp Stuffed Mirliton

Cut a mirliton (Chayote squash) in half lengthwise. 
     Cut a flat spot on the bottom of the mirliton so it stands up on a plate. 
     Scoop out the insides of the mirliton leaving a thin shell and save the pulp.  (Discard any hard seeds.) 
     Fine chop the mirliton pulp. 
     Heat a little bit of unsalted butter and olive oil in a saute pan over medium heat.
     Add a chopped garlic clove.
     Add a little bit each of chopped celery, chopped red bell pepper, chopped green bell pepper, chopped onions, chopped green onions and the reserved fine chopped pulp from the inside of the mirliton. 
     Season with a pinch each of:  thyme leaves, basil, sage, tarragon, oregano, marjoram, paprika, cayenne pepper, chopped parsley, sea salt and black pepper. 
     Add a splash of shrimp broth, a few shelled crawdad tails and a few small shelled shrimp that are split in half lengthwise.     
     Reduce till the liquid evaporates. 
     Stir in a light sprinkle of bread crumbs and a little bit of whisked egg.
     Stuff the raw mirliton shell with the crawdad and shrimp stuffing. 
     Sprinkle a little bit of bread crumbs over the stuffed mirliton. 
     Place the stuffed mirliton in a baking pan with a little bit of water in it. 
     Bake in a 325 degree oven for 30 minutes. 
     Set the stuffed mirliton on a plate and serve with an Okra Tomato Ragout. 
     This stuffed mirliton is light, spicy and delicious!  Cajun food is like 500 year old French food with native influences.  Cajun cuisine is Louisiana cooking at its finest!  I love cooking Cajun cuisine. Hooo Dawgy!  ...  Shawna

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