The Love Chef

Recipes

Holiday Recipes

MELITON (VEGETABLE PEAR) AND
SEAFOOD STUFFING

WEDNESDAY, NOVEMBER 26, 2003 — COMPETITION
Lynne Toler - Bogakisa, LA — WINNER



            6 large Melitons (Vegetable Pears)
            2 lbs. large shrimp
            1 lb. crawfish tails
            1
½ cups crabmeat
            2 cups long grain rice
            1 cup wild or pecan rice
            ¼ cup butter or margarine
            ½ teaspoon salt
            ½ teaspoon black pepper
            ¼ teaspoon garlic powder
            1 (or 2 if you are bold) tablespoon(s) Tony Chachere's Creole seasoning
            1 green bell pepper
            ¼ red bell pepper
            ¼ yellow bell pepper
            ¼ orange bell pepper
            ¼ purple bell pepper
            1 large white onion
            ¼ red onion
            ¼ yellow onion
            2 stalks celery
            2 stalks (bunches) of green onion
            2 cups toasted bread crumbs

Pre-heat oven to 350° F.

Peel Melitons and take out pit. Boil Melitons until tender; then mash them. Cook rice, per package instructions. Sauté all vegetables with margarine. Mix all dry seasonings into sautéed vegetable mixture. Add shrimp, crawfish and crab meat into vegetable mixture and dry seasoning mixture until vegetables are translucent and seafood is pink. Place cooked vegetables, seafood and boiled rice into a casserole dish. Sprinkle bread crumbs on top.

Cook for 30 minutes, until top is browned and stuffing is moist, not runny or dry.

NOTE: If you cannot find Melitons (vegetable pears), you can use Crooked Neck Squash (yellow squash) or eggplant.


“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at Amazon.com and/or visit his website www.thelovechef.com. “Cooking With Love” and “The Love Chef” are registered trademarks.

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