Preheat oven to 375 degrees.
Boil whole mirlitons for 30–45 minutes until tender. Remove from water and allow to cool.
When cooled, slice in half lengthwise at widest point and remove the seed; scoop out to the meat leaving about ¼ inch of shell. Set Aside. (See Notes)
Chop the mirliton meat and set in a colander over a bowl to allow the water to drain, retain the liquid.
Peel, devein and rinse the shrimp. Pat dry.
Coarse chop the shrimp, mix in some creole seasoning and set aside.
Parboil the tomatoes then place in an ice bath. Peel, remove the seeds then chop the tomatoes. (See Notes)
Melt butter in a heavy bottom dutch oven over high heat until frothy.
Add the trinity-yellow onions, celery and bell peppers and saute until the onions are clear, about 8 minutes.
Add the aromatics-garlic, green onions and the Herb and Spice Blend (not the sugar).
Stir and saute until aromatic, about 4 minutes.
Add the tomatoes and saute a couple of minutes.
Add the chopped mirliton meat and sugar, continue to sauté, cooking most of the water out of the mirlitons. Mash mirliton meat with a spoon as it cooks-its OK to have some chunks. About 5 minutes.
Add the chopped shrimp and stir to mix well.
Sauté until the shrimp have turned pink, about 5 to 6 minutes.
Add about half the bread crumbs and mix well.
Add more breadcrumbs until the mix tightens up-cook about 5 more minutes.
Remove the dutch from the heat and allow it to cool-about 15 to 30 minutes.
Remove the bay leaves from the filling and stuff the filling into the mirliton shells, pressing to make sure all the voids are filled.
Place the stuffed mirlitons onto a prepared baking sheet or oven-proof baking dish. When they are all stuffed, sprinkle some breadcrumbs and a little Romano cheese on top of each one. Place a small tab of butter on the top of each one.
Bake for about 30 minutes in the preheated oven until golden brown.