| Makes: | 6 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 10 minutes |
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Per www.freetranslation.com, farci (fahr-SEE) means stuffed. Vegetables pears and Chayote squash are mirliton to Cajuns but are all the same vegetable just different names based on the region one is from. |
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| Ingredients |
| 4 mirliton |
1/2 cup butter |
| 8 ounces finely ground ham |
1 pound mincely ground boiled shrimp |
| 1 small white onion ground |
1 bay leaf |
| 2 sprigs thyme or 1/2 tsp dried |
3 tbsp parsely chopped |
| 1/2 loaf stale French bread |
salt and pepper to taste and bread crumbs for topping |
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| Directions |
| Boil and grind the shrimp. Set aide. Grind the ham also. In a medium saucepan boil the whole mirliton in salted water until tender; drain. Cut in half and scoop out the pulp and mash; reserve the the outer shells. Melt the butter and add the mirliton stiring in the ham, shrimp and the rest of the ingredients except the bread and bread crumbs. If too dry add water (the shrimp water could also be used). Cover and simmer for 20 minutes adding more water if needed. Soak the bread in water and then press out the excess water. Add the breat to the mixture and season to taste with salt, red pepper and black pepper. Over low heat, while stirring constantly cook for 10 more minutes. Fill the shells with the mixture, sprinkle with bread crumbs and dot with butter or a cheese of your choice. Place on a baking sheet or corning wear dish and bake at 375 degrees until crumbs are brown and mixture is heated thru about 15-20 minutes. |
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