Servings: 8 servings
Cook Time: 1 hr 20 min
1 teaspoon Cajun seasoning
1 stick butter
1/2 cup chopped green onion
3 stalks celery, chopped
1/2 cup chopped yellow onion
1 green bell pepper, seeded and chopped
1/4 pound shrimp, peeled, tailed, deveined and chopped
1/2 cup bread crumbs
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil over high heat and add about a 1/2 teaspoon of Cajun seasoning. Add the mirliton, lower the heat and cook for 30 to 45 minutes until it is the consistency of a soft potato. Drain mirliton. Put a knife in the crease, cut the mirliton in half lengthwise. Scoop out the pulp, leaving at least 1/4-inch all around. Set pulp aside. Turn upside down to let them mirliton drain.
In skillet over medium heat melt butter and add chopped vegetables until soft; about 5 to 10 minutes. Chop the mirliton pulp and add to skillet. Add remaining 1/2 teaspoon of Cajun seasoning and the shrimp and stir to combine. Stir in the bread crumbs and season with salt and pepper, to taste.
Place mirliton halves into a casserole dish. Scoop shrimp mixture into mirliton shells and bake for 30 minutes.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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