Subscribe to our Newsletter

Ever wonder what’s ripe at the Crescent City Farmers Market this week? Who will be there? Who is cookin’? Sign up here for our popular electronic newsletter Market Morsels to learn recipes, market updates, and food preparation tips from our own vendors, chefs, and shoppers. It’s published each Monday so you can prepare to shop for the week!

Recipe

Seafood Stuffed Mirliton

Per Louisiana tradition, check out this Louisiana Cookin’ stuffed mirliton recipe. This humble squash, related to the cucumber, graces most New Orleanian tables at Thanksgiving. It’s delicious raw in a slaw or salad but we’re talking turkey here and this quintessential holiday side is meant to be stuffed...just like our bellies! Use fresh Louisiana seafood to round out this savory cornbread dressing. No crawfish? Try lump crab. Like it spicy? Add cayenne or jalapeno. Seize the holiday and start your own mirliton tradition! Season’s Eatings!

recipe-seafood-stuffed-mirliton-220x220.jpg

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 medium mirlitons, halved
  • ⅓ cup chopped celery
  • ¼ cup chopped red onion
  • 3 tablespoons chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 teaspoon Creole seasoning
  • 18 large fresh shrimp, peeled and deveined (about ½ pound)
  • 1 cup cooked crawfish tails
  • 1 cup crumbled cornbread
  • ½ teaspoon kosher salt
  • ½ cup shredded Parmesan cheese
  • Garnish: chopped fresh parsley

Directions

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

Drizzle 1 tablespoon oil over prepared pan. Place mirlitons cut side down, on prepared pan.

Bake until mirlitons are tender but not falling apart, about 40 minutes. Let cool slightly.

In a medium skillet, heat remaining 1 tablespoon oil over medium-high heat. Add celery, onion, bell pepper, garlic, and Creole seasoning; cook, stirring frequently, until tender, 4 to 5 minutes. Add shrimp; cook until just beginning to turn pink, 2 to 3 minutes. Add crawfish; cook for 1 minute. Remove from heat, and stir in cornbread.

Scoop out mirliton flesh, leaving a ¼- to a ½-inch-thick shell. Discard seeds and reserve flesh for another use. Return mirliton shells cut side up, to the pan. Sprinkle shells with salt, and spoon cornbread mixture into shells. Sprinkle with cheese.

Bake until golden brown, 10 to 12 minutes. Sprinkle with parsley just before serving, if desired.

Back


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.