Stuffed Mirliton Riverboats
Yield 12 Dinner Servings
6 LARGE MIRLITONS
1 TBSP ZATARAIN'S LIQUID CRAB BOIL
4 LARGE EGGS (Beaten)
1 TSP BLACK PEPPER
1 TSP WHITE PEPPER
3 CUPS SEASONED BREAD CRUMBS
3 QUARTS PEANUT OIL
1/2 CUP EXTRA VIRGIN OLIVE OIL
1/2 LB ONIONS (Diced)
1/2 LB CELERY (Diced)
3 BAY LEAFS
1/4 LB TASSO (Chopped fine)
1/2 TBSP GRANULATED GARLIC
1/2 CUP WHITE WINE
1 PINT SHRIMP STOCK
1 /1/2 LBS u7 COUNT SHRIMP (Peeled and raw)
TSP WHOLE THYME LEAFS
1 TBSP LEMON JUICE
LOT SEASONED BREAD CRUMBS
1 QUART LAZY CAJUN HOLLANDAISE SAUCE (See Recipe)
Use a large stock pot and over high heat, boil the mirlitons with the liquid crab boil seasonings. After about 30 minutes test the mirlitons with a toothpick, poke the mirliton in the thickest part; the meat should be tender but not mushy. When done, remove the mirlitons from the boil and allow them to cool to the touch. Cut the mirlitons in half lengthwise, remove the seed and discard. Scrape as much meat from the mirliton as possible, while being careful not to poke a hole in the skin.
In a small shallow mixing bowl add the eggs, black and white peppers. Beat the eggs to form a batter. Dip the mirliton boats in the batter then roll them in the seasoned bread crumbs.
Use a large Dutch oven and over high heat, add the peanut oil. Use a thermometer and when the oil reaches 375F add several of the boats. This will bring the oil temperature down to about 350F, the perfect frying temperature. Fry the boats until they are a golden brown. Hold uncovered for later assembly in a 125F oven. See Below our Alternate Method for cooking the boats.
Meanwhile, in a large cast iron Dutch oven and over medium heat; sauté the onions and celery in the olive oil until clear. Chop the mirliton meat into 1/4 inch cubes and add to the skillet along with the bay leaf, tasso, white wine and shrimp stock. Sauté the stuffing for 15 - 20 minutes (this will evaporate much of the water that the mirliton absorbed.) Add the shrimp and cook until pink, do not over cook shrimp. Add the thyme and lemon juice, the stuffing should be somewhat dry, if the mirliton meat absorbed too much liquid then add some bread crumbs to bring the stuffing together. (Maximum 1 cup) Remove from heat and serve.
IF you wish to reduce the calories, rather than frying the riverboats, roast the breaded boats on a baking sheet in a 350F for 30 minutes or until golden brown. This method is not only lower in calories, but easier to perform!
as an alternate method replace either the shrimp or tasso with crawfish
tailmeat. WOW, still great!!
Serve these on a warmed serving platter with some of our Hollandaise Sauce
Mirliton vines grow like crazy in the South Louisiana climate. I have many friends that have them growing on the back yard fence, they (and their back neighbor) pick several hundred mirliton per year.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: September 08, 2010.