Stuffed Mirliton Recipe at Nola Cuisine

I love how this Shrimp Stuffed Mirliton recipe turns something humble into a celebration of flavor. Mirlitons, those baseball-hard squash, are boiled until tender, their pulp scooped out and mixed with andouille, onions, celery, bell pepper, garlic, and of course seasoned shrimp. Bread crumbs, green onions, Parmesan, butter, and creole seasoning build layers of texture and flavor, and the topping browns golden in the oven. The result is that crispy-on-top, moist-inside dish that fills the kitchen with aroma and feels like a gentle reminder of Louisiana cooking at its best. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!