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 Ingredients 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 Directions Mirliton 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!