WBRZ of Baton Rouge, LA has a spotlight segment that celebrates a “Chef of the Month”. The Chef featured was the chef from Juban’s Creole restaurant. This recipe is timely as mirliton are in season at his time and relatively inexpensive.
Peel and cut mirlitons in half and remove seeds from each half.
Boil mirlitons until a fork goes through easily, about 25 to 30 minutes.
In a large sauté pan, brown ground pork and remove half of the fat. Add onions, peppers, celery, and garlic. Cook over medium heat until the dressing browns. Because the mirliton is somewhat bland, season the dressing with salt and pepper, over-seasoning slightly. Drain the mirliton and let cool. Mash with a fork.
Add shrimp and cook until just pink. Add mirliton and mix well. Gently fold in the lump crab meat. Add the breadcrumbs and pour into a baking dish.
Bake at 350 until heated through.
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