Crawfish stuffed Mirliton

Crawfish stuffed Mirliton

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Crawfish stuffed Mirliton with Creole Cream Sauce

Stuffed Mirliton

3 medium sized Mirliton (chayote squash)

1/2 cup yellow onion small dice

1/4 cup red bell pepper small dice

1/4 cup celery thinly sliced

1 garlic clove minced

1 tsp salt

1 tsp cayenne

(you can substitute the salt and cayenne for 2 teaspoons creole seasoning like Zatarain's or Tony Chachere's)

1/3 # crawfish tails in their fat (you can also substitute crab or shrimp)

1/2 cup Panko Bread Crumbs

1/4 cup Parmesan grated

2 tablespoons of unsalted butter

Place Mirliton in a pot, covered with water and boil until fork tender (about 45 minutes). Remove from heat and water place in refrigerator and allow to cool until safe to handle. Cut the squash in half using the natural indention as a guide. Remove the seed and carefully remove the pulp of the squash with a spoon. Reserve the pulp. Set the squash on an ungreased baking pan.

Melt butter in large sauté pan on medium high heat. Add onion, bell pepper, celery, garlic, and seasoning. Cook until soft. Add mirliton pulp and crawfish and incorporate. Add Panko and incorporate. Turn off heat. Add cheese and incorporate.

Spoon the mixture evenly into the mirliton halves. Place the sheet pan in a 375 degree oven for 8-10 minutes or until the tops of the squash are golden brown.

Creole Cream Sauce

2 Tablespoons unsalted butter

1/2 cup yellow onion small dice

1/4 cup red bell pepper small dice

1/4 cup celery thinly sliced

1 garlic clove minced

2 teaspoons creole seasoning like Zatarains or Tony Chacheres

1/4 cup Worchestershire sauce

3/4 cup heavy cream

1 dash of Tabasco sauce

1 bay leaf

Melt butter in the pan on medium high heat add the onion, bell pepper, celery, and garlic in the pan and cook until soft. Add Creole Seasoning, heavy cream, worchestershire, bay leaf, and Tabasco. Stirl to incorporate and reduce until sauce coats the back of the spoon. Discard the bay leaf.

Plating

Place a line of sauce diagnolly across the plate. Place the mirliton on the sauce diagnolly the opposite way of the sauce.

Garnish with sliced green onion, finely chopped parsley, and a little extra creole seasoning or top with more sauce and then garnish.

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