Stuffed Mirliton with Shrimp and Crabmeat

Main Course

Recipe courtesy of Broussard's Restaurant, New Orleans, LA

Serves 2


Per indicidual mirliton to be stuffed; recipe may be scaled up as desired.

  • 2 oz. butter
  • 1 shallot, chopped
  • 1 teaspoon Dill, chopped
  • 1/2 cup heavy cream
  • 4 oz. shrimp, peeled and deveined
  • 4 oz. lump crabmeat
  • 1/4 cup white wine

Stuffed Mirliton with Shrimp and Crabmeat

Stuffed Mirliton with Shrimp and Crabmeat

Click image to enlarge


Split  mirliton in half. Remove stone and boil in salt water until tender. Cool, then remove flesh leaving skins intact. Chop flesh and and save to mix with shrimp and crabmeat stuffing.

Shrimp & Crabmeat Stuffing

Sauté butter and shallots in pan. Add cream, reduce 1/2.  Add wine and dill. Fold mirliton flesh, shrimp, and crabmeat in sauce. Cook 5-10 minutes, depending on size of shrimp. Season with salt and pepper.  Scoop in mirliton. Sprinkle tops with bread crumbs and 1 pat of butter. Then bake in 350 degree oven until hot and serve with wild rice and a marinara sauce.

Where possible use "Louisiana" shrimp or gulf coast shrimp.

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