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Mirliton recipes

Frolic | Oct 14, 200409:26 PM

Any ideas on what to do with mirlitons? They look so intriguing.

I have a Prudhomme recipe that cooks them pirogue style stuffed with shrimp, andouille, and tasso topped with oyster hallandaise. No doubt that would be good. Hell, a shoe box stuffed with those ingredients and covered in oyster hollandaise would be good.

How about some less elaborate suggestions?


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