Now I'm cookin like ya mom n 'em .....

For those of you who may not know....this is what we in Louisiana call a Mirliton(milla-tawn). In other places there are various names for these (see cookbook website on side bar). Any way being a native of California, I was unfamilliar with mirliton. In the New Orleans area it is very common to see these stuffed or in casseroles for the holidays. Even though I have been living here for the past 18 years I never attempted this recipe. I don't know why. For some reason I felt like this was something sacred reserved for the eldest cooks in the family. I now know the reason .... most younger women in Louisiana are too busy to fuss with such long traditional recipes. Well any way, this year I took the plunge and tried it out. I felt kind of dumb because when I went to buy them I was surrounded by maw maws and aunts and cousins who have all been cooking these things for years. I wasn't sure how to pick a good one, but around here all you have to do is ask. All of the ladies were eager to share their tips....fat not skinny for stuffing.....smooth skin....no white spots.....boil just till tender....not too much though cause the skins will break when you stuff them....some use just shrimp, but I prefer sausage, but the sausage has to be ground up not in chunks...and the sausage has to be hot sausage, but not too hot...you don't want it to be overpowering. So much advice I couldn't remember when I got home so I picked up the phone and called my dear friend Bayou Maw and she was also more than glad to help. She began ....the smoother the skin the better....no white spots....be sure to remove that floppy white seed thing after you boil em...that parts no good.......
So any way here goes......

1. BOIL THE MIRLITON IN WATER WITH A LITTLE SALT, BUT NOT TOO MUCH. I used 9 mirliton so when I cut them in half I had18 servings.
2.WHEN THEY ARE TENDER ENOUGH TO EASILY STICK A FORK IN, REMOVE AND COOL.
3.SLICE IN HALF LENGTHWISE AND DISCARD FLOPPY WHITE SEED THINGY.
4.CAREFULLY SCOOP OUT AND RESERVE THE MIRLITON FLESH.

5. IN A LARGE DEEP SKILLET MELT A STICK OF BUTTER.
6. SAUTEE FINELY CHOPPED ONIONS & GARLIC( about a cup & 1/2)
7. ADD GROUND FULLY COOKED SAUSAGE(any type-I used smoked sausage and ground it in my food processor.)
8. ADD RESERVED MIRLITON.
9. ADD 1 CONTAINER PICKED WHITE LUMP CRAB MEAT ( juice and all).
10. ADD BOILED SHRIMP(CUT INTO BITE SIZE PIECES).
11. MIX WELL.
12. ADD 3 CUPS SEASOND FRESH BREAD CRUMBS (pieces not the powdery stuff) ONE CUP AT A TIME.

13. IF ITS TOO DRY ADD A LITTLE CHICKEN BROTH...TO WET ADD MORE CRUMBS.
14. FILL RESERVED SHELLS.
15. SPRINKLE THE TOP WITH THE REGULAR POWDERY BREADCRUMBS.
16. PLACE A PAT OF BUTTER ON TOP OF EACH MIRLITON.
17. AT THIS POINT YOU CAN COVER AND REFRIGERATE OVER NIGHT OR YOU CAN PUT THEM STRAIGHT IN THE OVEN UNCOVERED AT 350 FOR ABOUT 30 MIN (BUTER MELTED AND TOP LIGHTLY BROWNED.)

THE PICTURE ABOVE IS WHAT MINE LOOKED LIKE BEFORE I PUT THEM IN THE FRIDGE. I TOOK THEM OUT ABOUT 40 MINUTES BEFORE WE ATE AND POPPED THEM IN THE OVEN.

I KNOW YOU SAW THIS PIC ALREADY, BUT FORGOT TO TAKE PICS OF THE FINISHED PRODUCT FOR THIS POST SO THIS WAS ALL I HAD. ANY WAY EVERYONE ENJOYED THEM. THIS WAS A LITTLE TEDIOUS AND TIME CONSUMING. I GUESS THAT'S WHY IT'S USUALLY A SPECIAL OCCASION KIND OF DISH.

AT ANY RATE I NOW FEEL LIKE A BONAFIDE SOUTH LOUISIANA GIRL. MAYBE NEXT YEAR I'LL HANG AROUND THE PRODUCE DEPARTMENT SO I CAN SHARE MY TIPS WITH SOME CLUELESS NEWBY.