In a large Dutch oven of water, boil mirlitons until tender, 30 to 45 minutes. Remove from water; when cool enough to handle, halve lengthwise, remove the seeds from each, and discard seeds.
Remove mirliton flesh by delicately scooping, leaving a 1/2-inch border. Set flesh aside, and turn the shells upside-down on a cooling rack to drain.
Preheat oven to 300°.
In a large Dutch oven, melt butter over medium heat. Add onion, bell pepper, and celery, and cook until onion is translucent. Add ham, shrimp, salt, pepper, and garlic, and cook until shrimp are pink and firm. Add reserved mirliton flesh, and cook 5 minutes. Gently fold in breadcrumbs. (Because mirlitons are watery, you may need more breadcrumbs to reach the desired consistency.) Add additional salt and pepper to taste, if desired. Cook 5 minutes more.
Place mirliton shells in a large casserole dish, and gently stuff with shrimp mixture. Top with additional bread crumbs, cover, and bake 20 to 30 minutes.
By Chef Sammy Baiamonte’s recipe in The Pot & The Palette Cookbook (LRA 2013)
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.
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.