# Shrimp and Pork Stuffed Mirliton | Made In - Made In

Chef Blake Aguillard gave us his recipe for his favorite holiday dish. 

“The best Thanksgiving dish has to be Shrimp and Pork Stuffed Mirliton,” says Chef Blake Aguillard of Saint Germain. “My Mom’s version.”

Mirlitons, in case you’re not familiar, are somewhat like squash and are often stuffed with shrimp and pork. “It’s a tradition around New Orleans, but it's not a whole thing across America.”

While Chef Blake’s mother passed away a year ago, he said that this is the dish he wanted to share, because cooking with his mom and grandma is what got him into cooking in the first place.

“I think over the years, we kind of adjusted a little bit. The way she cooks it is the way a home cook cooks it, I take it a little bit further with some of the simple techniques. It progressed over time with me and her.”

It’s one of his favorite dishes to cook during the holidays because while he’s normally stressed and working in the kitchen, this is a great one to cook while snacking, watching a little TV, and just spending time with family.

To make it you, boil the mirliton, which has a potato-like texture before it’s cooked, scoop out the innards, and sweat it out in water. After sautéing  ground pork, salt pork, onion and garlic and shrimp, you stuff them with breadcrumbs, herbs, and a pat of butter, and toss them in the oven.

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URL: https://madeincookware.com/recipes/a-taste-of-louisiana-shrimp-and-pork-stuffed-mirliton