Crabmeat-Shrimp Mirlitons Rice Dressing

1 cup cooked shrimp, chopped
1 cup crabmeat
2 cups cooked mirlitons (vegetable pears)
1 cup cooked rice
5 slices bread, crumbled
1/4 lb margarine
1 small onion, minced
1 pod garlic
2 tbs onion tops
2 tbs parsley
1 stalk celery
Salt and pepper to season (jalapenos may be used)

Parboil mirlitons. Scoop out of shell and mash Add wet bread crumbs and cooked rice. saute onions and all seasoning in margarine. Add to rice and mirlitons. Add shrimp and crabmeat. Place in buttered casserole. Top with bread crumbs and paprika. Bake at 350F for 30 minutes.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana