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Cajun Stuffed Mirliton with
Ground Beef and Shrimp

4 mirlitons cut in Boil mirlitons in water until fork
half lengthwise tender and remove seeds. Drain
in a colander until cool. Melt butter
1 lb. ground beef
in a pot on medium – high heat.
1 lb. shrimp (70 count)
Add ground beef and brown.
⅛ lb. butter
Add onions, celery, green peppers
1 cup diced onions
and garlic – cook until wilted.
½ cup diced celery Add shrimp and cook until they are pink in color. Add the mirliton pulp and mix well, cook until hot.
¼ cup diced green bell pepper Season to taste with salt and pepper. Add bread crumbs to absorb liquid. Fill the mirliton shells with the

2 tablespoons minced garlic mixture. Sprinkle bread crumbs on top and bake at 375˚F until brown. Serves 8.
2 cups Italian bread crumbs
Recipe courtesy of Riverboat City of New Orleans.
Salt & pepper to taste

RIVERBOAT CITY OF NEW ORLEANS

The Riverboat CITY of NEW ORLEANS will have her inaugural cruise in January 2019. She was built as the Rock Island Casino boat
in northern waters. Purchased as a sister boat for the Steamboat NATCHEZ, she underwent a massive 18 month remodeling, resulting in
a state or the art riverboat with private dinning areas on three decks, live music, calliope concerts, brunch every morning cruise and
dinner each night. She will dock at our Toulouse Street Dock in the heart of the French Quarter.
800-233-2628 | RiverboatCityofNewOrleans.com

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