Shrimp and Crab Stuffed Mirliton

Fresh mirliton stuffed with a mixture of crab, shrimp, and South Louisiana seasonings baked to golden perfection.

Slice the mirlitons lengthwise and boil until tender, about 20 minutes. Cool, remove the seed, and scoop out the flesh. Salt lightly, then drain the flesh in a strainer over a bowl. Reserve both the flesh and shells.
Peel, devein and rinse the shrimp in cold water. Pat dry with a paper towel; roughly chop the shrimp then sprinkle them with Creole seasoning, and set aside.
Roughly chop and measure the remaining ingredients.

Place a Dutch oven or cast-iron frying pan over medium-high heat and add 4 tablespoons of butter. Sauté the Trinity in butter for 5 to 8 minutes until softened.
Add the garlic, green onions, and half of the Herb and Spice Blend plus bay leaf; stir well and sauté for about 2 to 3 minutes.
Add the mirliton flesh. Mix well and sauté for a few minutes, breaking up large chunks. Cook off any liquid that accumulates, about 10 minutes, depending on the liquid amount.
Add the crab meat, followed by the seasoned shrimp and the remaining Herb and Spice Blend. Mix to combine all the ingredients. Simmer for about 5 minutes.
Blend in the breadcrumbs, mixing well. If the mixture looks dry, stir in about ¼ cup of stock. Mix thoroughly, then let rest 10 minutes to allow the stuffing to bind.

Remove the bay leaf and stuff the mirliton shells with the stuffing mixture until just overflowing. Press down softly to eliminate any air pockets.
Place the stuffed mirlitons in a prepared baking dish; sprinkle a little seasoned breadcrumbs on top and place one or two small tabs of butter on top of each one. Add about ¼ cup of water to the pan.
Bake in a 350-degree Fahrenheit oven for 30 minutes or until the top is lightly browned. The internal temperature should reach 160–165°F before serving.
Remove from the oven and allow the mirlitons to sit for about 10 minutes before serving.