Broussard's Seafood Stuffed Mirliton Nicola

Chef Tory Stewart

Stuffed mirliton with wild Louisiana shrimp and lump crabmeat, a specialty at Broussard's restaurant in New Orleans, LA.
Cook/Prep Time: 20 MinutesServings: 2


1 Mirliton
2 oz. Butter
1 Shallot Chopped
1 Teaspoon Chopped Dill
½ Cup Whipping Cream
4 oz. Peeled Shrimp
4 oz. Lump Crabmeat
¼ Cup White Wine 



Split vegetable in half remove stone and boil in salt water until tender
Cool, then remove Inside and save to mix with Louisiana shrimp and crabmeat stuffing

Louisiana Shrimp and Crabmeat Stuffing

Sauté Butter and Shallots in Pan
Add Cream, Reduce ½
Add Wine and Dill
Fold Shrimp and Crabmeat in Sauce; Cook 5-10 Minutes, Depending on Size of Shrimp
Season with Salt and Pepper
Scoop in Mirliton, Sprinkle Tops with Bread Crumbs and 1 Pat of Butter.
Then Bake in 350 Degree Oven Until Hot and Serve with Wild Rice and a Marinara Sauce. 

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