New Orleans native Charlie Andrews demonstrates how to make New Orleans stuffed mirlitons with Shrimp, ham and crabmeat. This is a new and improved version of my original 2017 recipe. It makes 14 stuffed mirlitons. It’s a New Orleans classic side dish that’s mostly served during the holidays like Thanksgiving and Christmas. It’s flavorful and absolutely delicious. Hope you all will give this classic New Orleans side dish a try.
New Orleans stuffed mirlitons 2023 recipe link
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28 Comments
Mirliton is so Delicious!!!!!!! This looks good.
This year flew by Charlie nave a Happy Thanksgiving !!!
Hello Charlie!! Greetings from Michigan! I havnt commented in a while. I just love your accent! Your personality is so bubbly! This recipe I've enjoyed watching. VERY different. I must try. You have a blessed day Charlie!
Yummy recipe ❤❤❤
I am trying this recipe for Kwanzaa. Thanks🤗
Hi Charlie me & my family love your videos! If you haven’t already, could you try to make a sweet potato cheesecake, I’d love to see how you’d make it!
So nice to see someone from my city doing our food right! My grandma made these every year for Christmas! Thanks for the great video and recipe
❤ you family. I just subscribed today you are a awesome cook.
Just join today your show awesome food looks good 👍
I come back to your video every year just to make these bell peppers. Thank you for the updated version ❤❤
You the best
We love you, Charlie! Happy Thanksgiving blessings to you and your family! KEEP COOKING! ❤❤🙏🙏🌷🌷💗💗🥰🥰🍠🍠🥩🥩🍗🍗🍖🍖🥟🥟🌮🌮🥨🥨🥨🥨🥐🥐🍞🍞🥩🥩🍜🍜🍤🍤🍤🍤🍤🍤
What time do you wake up in the morning?
What time do you go to bed?
In making these now. As indictated in this recipe, I'm draining the cooked pulp now. Wow, they are full of water. I started this recipe early this morning after making a roux for gumbo, which took a hour to get to copper penny color. Knowing that, I sat on a stool at the stove stirring my roux. Gumbo on low now with andoullie sausage, chicken, shrimp, smoked oysters and lump crab meat. Dirty rice will be made tomorrow morning. I subscribed to this channel for the wonderful LA (southern) dishes like I also have on deck (cornbread dressing, mac n cheese, greens, field peas, candied yams) my turkey breast and half o hen been dry brining in my frig for 2 days so I'll roast those tonight. Thanks again for these classic recipes.
I'm making this right now.
Around this time of year, your videos start popping up more frequently. Some of them are older ones and some are newer ones and some (like this one) are brand new. I’m always glad to see the ones I’ll make again, and even more excited to see the ones I have never seen before, like this one. I was so glad to hear you say that the ham was optional, because I didn’t really think it sounded like I would like it in there. You just single-handedly upped the sales of that squash that a lot of us didn’t know what to do with….LOL Happy Thanksgiving to you and your whole family Charlie!❤
They look just like 🥑's.
Hi Charlie! Happy Thanksgiving… No Thanksgiving cooking this year?? I miss seeing your videos
Just made it y’all and my husband LOVED IT! He is a Nola native so that tells you everything you need to know about his taste in food lol!
The one change I made was using store brought beef stock because I purchased my shrimp already peeled and deveined.
I love your video’s, you give us step by step instructions! Keep them coming. I just finished making these. Have a Blessed and Happy Thanksgiving.
In the Caribbean we call meliton Cho cho, gonna try this recipe, can also eat raw in salads and soups yum 😋 😊
So glad you did a recipe around Thanksgiving! Glad for this one as I have not had this but it sounds so good. I will like to try this in peppers. I don't know where to find a meleton.
This looks soooo good I love how you give history on the recipes too! That’s so important so we can have an understanding of why the seasonings being used are being incorporated!
Those look amazing!
as a new orleans native, these videos inspire me so much to get back to cooking! your personality is fantastic and i appreciate how you carefully explain each detail! all the best to you!
I’m making this and I will make you proud 😄
Definitely a staple of New Orleans such great warm memories I luv luv mirlitons
you cooked them the exact way my mom taught me….
also my pronunciation is close to yours ⚜️⚜️🥰