We have just five days for you to finalize your Mother's Day plans and if you're planning on honoring mom with a wonderful meal made at home, Chef Kevin Belton with the New Orleans School of Cooking is in Frank’s Kitchen to demonstrate his take on stuffed mirlitons.
- 4 mirlitons
- 1 stick butter
- 1 cup chopped ham
- 1 pound peeled crawfish tails, chopped
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 sprigs thyme
- 2 bay leaves
- 1 tablespoon chopped parsley
- 1 1/4 cups bread crumbs
- Big Kevin's to taste Pimiento strips
- parsley for garnish
Wash and parboil the mirlitons until tender, about 1 hour, then cool. Halve them, scoop out the pulp and save the shells.
Mash the pulp and place it in a skillet with the butter, ham, crawfish and seasonings. Simmer for 20 minutes.
Stir in 1 cup of the breadcrumbs and season to taste with Big Kevin's.
Cook for 10 minutes over low heat, stirring constantly.
Preheat the oven to 375 degrees.
Fill the reserved mirliton shells with the stuffing, sprinkle the remaining bread cubs on top and dot with a little extra butter.
Place on a baking sheet and place in the oven until heated through, 15-20 minutes.
Garnish with pimiento strips and parsley.