Shrimp Stuffed Mirliton

Mirlitons are Louisiana's Fall season pride and joy. Shrimp Stuffed Mirliton is best when made with Louisiana mirlitons and Gulf shrimp, both of which are abundant in markets right now. It's up to our market community to make sure that the heirloom mirliton varieties which have grown in our region for decades continue to flourish for decades more, so eat up!


  • 3 mirlitons, halved along the visible vertical line
  • 2 tablespoons butter
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 cup coarsely chopped ham
  • 1 cup small (50–60 count) shrimp, peeled and deveined
  • 2 bay leaves
  • 1-1/2 cups cubed stale French bread, soaked in water and drained (see Note)
  • 1-1/2 cups chicken stock
  • 1/2 cup Italian-style bread crumbs
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 4 teaspoons Crystal hot sauce or other Louisiana hot sauce
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt


Boil mirliton halves in salted water for 20 to 25 minutes or until tender. Drain and scoop out the meat, reserving both the meat and the shell and discarding the seeds. Chop mirliton meat. Set aside along with mirliton shells.

Melt butter in a medium sauté pan; add celery, onion, and bell pepper; sauté until translucent. Add ham, shrimp, and bay leaves; sauté until shrimp turn pink. Add bread and chicken stock and cook over medium-high heat for 5 to 6 minutes. Add reserved mirliton meat, bread crumbs, green onions, parsley, hot sauce, black pepper, Worcestershire sauce, Italian seasoning, and salt; stir to mix thoroughly. Cook for 5 minutes, then remove from heat to cool.

Preheat oven to 350 degrees. Spoon stuffing mixture into reserved mirliton shells. Bake at 350 degrees for 15 minutes.

Note: For best results in any stuffing with French bread, the bread should not be soggy. So, after soaking the bread, place bread in a colander in the sink and press out any remaining water with your hands.

Serves 6

Recipe compliments of Andrew Yaeger

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.