3 medium-size mirlitons, hollowed out, covered and refrigerated ¼ cup vegetable oil ¾ cup all purpose flour, (in all) ½ cup minced bell pepper 1/3 cup minced onions ¼ cup minced celery 1 ½ cups heavy cream 1 tsp salt ¾...

• 3 medium-size mirlitons, hollowed out, covered and refrigerated
• ¼ cup vegetable oil
• ¾ cup all purpose flour, (in all)
• ½ cup minced bell pepper
• 1/3 cup minced onions
• ¼ cup minced celery
• 1 ½ cups heavy cream
• 1 tsp salt
• ¾ tsp paprika
• ½ tsp white pepper
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp dry mustard
• ½ tsp file’ powder (optional)
• ¼ tsp thyme
• ¼ tsp basil
• 1 ½ sticks unsalted butter
• ¾ cup finely chopped green onions
• 1 tsp minced garlic
• 1 ½ pounds peeled crawfish tails
• ¾ cup very fine bread crumbs
• ½ cup milk
• 1 egg
• Vegetable oil for deep frying

1. Boil mirlitons just until fork tender; cool and peel; cut each in half lengthwise and trim tough pulp at end closest to seed; remove seed
2. Cut thin slice from rounded side of mirliton half so it will sit level
3. Carefully spoon out pulp from inside; leaving a ¼ - ½ “ thick shell
4. In heavy saucepan heat vegetable oil until it begins to smoke, about 2 minutes
5. Begin whisking into oil the flour and cook, whisking constantly or stirring briskly, until roux is dark red-brown, about 2-3 minutes at this temperature; remove from heat if browning to quickly
6. Remove from heat and stir in bell peppers, onions, and celery, continue stirring until mixture cools, about 3 minutes; set aside
7. Into 2-quart saucepan heat cream to quick simmer over high heat, whisking almost constantly; gradually add the roux, stirring until dissolved between additions; bring to boil, whisking constantly so mixture doesn’t scorch; remove from heat and set aside
8. Combine salt and next 9 ingredients (file’ is optional) and set aside
9. In large skillet combine butter with green onions and garlic; cook over low heat until butter melts, stirring occasionally
10. Add crawfish and 1 ½ TBS of seasoning mix; turn heat to high and sauté until crawfish are hot, about 3 minutes, stirring almost constantly
11. Stir cream mixture into crawfish mixture; reduce heat to very low to keep sauce hot
12. Place remaining ½ cup flour in a pie pan
13. Place bread crumbs into another; add 1 ½ tsp of seasonings to flour and 1 ½ to bread crumbs, mixing each well
14. Sprinkle remaining seasonings over both sides of mirlitons
15. Into separate pan, combine mile and egg until well blended
16. Heat 1” of vegetable oil to 350? in a 2 quart saucepan
17. Dredge each mirliton in the flour, shaking off excess; then coat with milk and then with bread crumbs
18. Fry mirlitons in oil until golden brown, about 1-2 minutes per side; drain on paper towels
19. To serve, place a pirogue on each plate and spoon in about ¾ cup of the crawfish sauce

Serves 6