Chef John Folse Culinary Institute
3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
1/4 lb butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
1/2 lb diced ham
salt and pepper to taste
pepper sauce to taste
1 cup chicken stock
1 cup shrimp, peeled and devained
1/4 cup chopped parsley
1 1/2 cup italian bread crumbs
6 pats of butter
Preheat oven to 375° F. Boil mirlitons in lightly salted water until flesh is tender enough to scoop from the shells. Once tender, remove and cool under tap water.
Using a metal spoon, remove seeds from the center of teh mirlitons and gently scoop all flesh out of the shell. Reserve flesh and save shells for stuffing later.
In a 4-quart sauce pot, melt butter over medium high heat. Sauté onions, celery, peppers, garlic and ham for approximately 15 minutes or until vegetables are wilted. Add chicken stock should vegetable mixture become dry during cooking.
Add mirlitons and shrimp and continue cooking approximately 25-30 minutes or until mixture is well incorporated.
Remove from heat and season to taste using salt, pepper, pepper sauce and parsley. Sprinkle in seasoned bread crumbs to absorb excess liquid.
Stuff mirliton mixture into the shells, dividing equally into 6 portions.
Place stuffed mirlitons on a baking pan and top with one pat of chipped butter and remaining bread crumbs. Bake until golden brown.