How to make New Orleans Stuffed Mirlitons (2017 version)
New Orleans native Charlie Andrews demonstrates on how to make stuffed mirlitons with ham and shrimp. This recipe makes 14 stuffed mirlitons and it is one New Orleans most popular dishes to make during the holidays. Hope you all will give this New Orleans classic a try!
New Orleans Stuffed Mirlitons 2017 recipe link
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Stuffed Chayote (Sayote) Squash - Mexican Chayote Relleno Alkaline Vegan Style - Stuffed Mirliton
#Chayote #Mirliton #Sayote
Stuffed Chayote is heavenly when done right. In this video, I'll be showing you how to make my delicious Alkaline Vegan Stuffed Chayote. I tried Chayote (Sayote or Mirliton) for the first time this year and it was blissful. Cooked Chayote actually tastes like cooked Cucumber, so you'd have to season it properly to get that authentic Chayote flavor.
I tried something different in this video. When you see it, let me know in the comments section. Hey, if you enjoyed this video, please don't forget to subscribe to my channel for more awesome content. Thanks a lot for your support and for your time!
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New Orleans Style Stuffed Mirliton Casserole | Full Recipe
I hope you like this New Orleans Style Stuffed Mirliton Casserole with shrimp.
Thanks for stoppin' by!
Ingredients:
6 Mirlitons
1 large Onion
¼ cup of Oil
½ cup Green Onions
2 T Parsley Flakes
2 cloves Garlic
12 oz Stove Top Stuffing
1 lb Shrimp
½ tsp Tony Chachere’s Original Creole Seasoning (optional)
Chicken Broth
Directions:
1. Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
2. While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
3. Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
4. Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
5. When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
6. Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
7. Salt and pepper to taste. Add other spices if used.
8. Preheat the oven to 375 degrees.
9. Fill the mirliton shells with the mixture and place into a baking pan.
10. Bake until brown, approximately 45 minutes.
Timestamps:
01:15 Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
05:08 While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
06:48 Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
08:28 Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
11:26 When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
14:32 Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
16:15 Salt and pepper to taste. Add other spices if used.
17:26 Preheat the oven to 375 degrees.
17:32 Fill the mirliton shells with the mixture and place into a baking pan.
20:18 Bake until brown, approximately 45 minutes.
Mirliton Casserole Remake and Shrimp Stock
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#chayoterecipe
#cocktails
#cocktailswithcleavage
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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#cornbreadrecipe
Crawfish stuff Chayote - Mirlitons. Cajun stuff bell peppers
Bell peppers stuffed with Cajun rice dressing & Crawfish stuffed Mirlitons... A raw mirliton crunches like a potato; it tastes like very green cucumber, and a little like zucchini. Sautéed, it tastes like starchy apples; boiled and fried, its translucent green flesh suggests what a honeydew melon would look, feel, and taste like if honeydew melon were a vegetable.