Crawfish-Stuffed Mirlitons

• 4 mirlitons
• 1 tablespoon butter
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 2 1/4 cups cooked crawfish tail meat (about 14 ounces)
• 1/2 cup dry breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 3/4 teaspoon hot sauce
• 1/2 teaspoon ground thyme
• 1 large egg, lightly beaten

1. Pierce mirlitons with a fork. Place in a Dutch oven; cover with water. Bring to a boil over high heat; reduce heat, and simmer 30 minutes or until tender. Drain and cool. Cut mirlitons in half lengthwise; discard seeds. Scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp; place in a large bowl.
2. Preheat oven to 375u0b0.
3. Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender. Add onion mixture, crawfish, and remaining ingredients to chopped pulp; stir to combine.
4. Spoon about 1/2 cup crawfish mixture into each shell; place stuffed mirlitons on a baking sheet. Bake at 375u0b0 for 30 minutes or until crawfish mixture is thoroughly heated and golden.

mirlitons, butter, onion, garlic, breadcrumbs, parsley, salt, hot sauce, ground thyme, egg

Taken from www.myrecipes.com/recipe/crawfish-stuffed-mirlitons (may not work)