Supreme Creole Crab Boil 
Spice N' Herbs Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeFilled to the brim with seafood, meat, and vegetables, @flychefaldenb takes these New Orleans Stuffed Mirlitons to the next level. Perfect as an appetizer, these will be a hit at your next dinner party.
Ingredients
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4 Mirliton
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2 tablespoons butter
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1/2 onion (diced)
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1 celery stalk (chopped)
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1/2 green bell pepper (diced)
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1 tablespoon garlic paste or 2 cloves garlic (minced)
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1 teaspoon dried thyme leaves
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8 ounces diced ham
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1 pound shrimp (peeled and deveined)
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1/2 cup Italian breadcrumbs (add more as needed)
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1/2 cup chicken broth
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Pinch of Tony’s Supreme Creole Crab Boil
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1 teaspoon Tony’s Spices N’ Herbs
- Clear
Directions
- Slice the mirlitons in half lengthwise and remove the seed.
- In a large pot, add about 3 inches of water and bring it to a boil. Add in mirlitons and reduce the meat to low. Let simmer for 45 minutes.
- Preheat the oven to 350 degrees.
- Remove the mirlitons from the pot and let cool. Once cool enough to handle, scoop out the insides and add to a mesh strainer.
- Mash the pulp to remove any extra water. Place to the side.
- In a skillet over medium heat, melt butter and add onions, celery, and bell peppers. Sauté for 5 minutes or until tender.
- Add in all remaining ingredients and stir until well combined. If the stuffing is too loose, add more breadcrumbs 1 tablespoon at a time until you reach your desired texture.
- Evenly distribute the stuffing into each of the mirliton peels.
- Top with breadcrumbs and melted butter. Bake for 30 minutes.
- Remove, let cool for 5 minutes and enjoy!
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from our Cajun Country Cookbook
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