PREP TIME: 1 ½ HOURS SERVES: 8

INGREDIENTS:
12 medium-size mirlitons
½ cup vegetable oil
½ pound tasso ham, diced
½ pound loose breakfast sausage
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
¼ cup diced garlic
1 (10-ounce) can Rotel tomatoes, chopped
1 pound crawfish tails
½ cup sliced green onions
¼ cup chopped parsley
1 cup chicken stock
½ tsp. salt
black pepper
4 whole eggs
2 cups seasoned Italian bread crumbs
½ cup Romano cheese

METHOD:
Preheat oven to 350 degrees F. Place mirlitons in a large pot and cover by 2 inches with lightly salted water. Bring to a rolling boil and cook until tender. Do not overcook. Remove from pot, drain and cool under cold tap water.
Slice mirlitons in half and remove flat seed. Using a metal spoon, gently scoop all of the pulp out of the shells. Reserve pulp and save shells fot stuffing later.
In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Add tasso and sausage. Cook until golden brown and separated grain for grain. Tilt the pot and remove all but approximately 2 tablespoons of the oil.
Add onions, celery, bell pepper, garlic and Rotel tomatoes. Sauté 3-5 minutes or until vegetables are wilted. Add crawfish, reserved mirliton pulp, green onions and parsley. Continue to cook 15-20 additional minutes. Should mixture become to dry, add chicken stock to retain moistness. Season to taste using salt and pepper.
Remove from heat and quickly stir in eggs. Be careful not to scramble eggs. Sprinkle in 1 cup of bread crumbs to absorb any remaining moisture in the stuffing.
Fill hollowed shells with stuffing and place on a flat baking sheet. Top shells with bread crumbs and cheese. Bake 15-20 minutes or until golden brown and cheese has melted.

Nutrition Facts…then
Calories……………………..664
Total Fat…………………..34gm
Saturated Fat………………..8gm
% Calories From Fat…………45
Cholesterol……………….287mg
Sodium………………….3391mg
Carbohydrate………………46gm
Fiber…………………………4gm
Protein……………………...44gm

INGREDIENTS:
12 medium-size mirlitons
2 tbsps. oil
¼ pound lean ham, diced
½ pound lean turkey sausage
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
¼ cup diced garlic
1 (10-ounce) can Rotel tomatoes, chopped
1 pound crawfish tails
½ cup sliced green onions
¼ cup chopped parsley
1 cup defatted chicken stock, unsalted
salt substitute
black pepper
1 cup egg substitute
2 cups plain bread crumbs
¼ cup fat-free Parmesan cheese

METHOD:
Preheat oven to 350 degrees F. Place mirlitons in a large pot and cover by 2 inches with lightly salted water. Bring to a rolling boil and cook until tender. Do not overcook. Remove from pot, drain and cool under cold tap water.
Slice mirlitons in half and remove flat seed. Using a metal spoon, gently scoop all of the pulp out of the shells. Reserve pulp and save shells fot stuffing later.
In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Add ham and sausage. Cook until golden brown and separated grain for grain. Tilt the pot and remove all fat.
Add onions, celery, bell pepper, garlic and Rotel tomatoes. Sauté 3-5 minutes or until vegetables are wilted. Add crawfish, reserved mirliton pulp, green onions and parsley. Continue to cook 15-20 additional minutes. Should mixture become to dry, add chicken stock to retain moistness. Season to taste using salt substitute and pepper.
Remove from heat and quickly stir in egg substitute. Be careful not to scramble eggs. Sprinkle in 1 cup of bread crumbs to absorb any remaining moisture in the stuffing.
Fill hollowed shells with stuffing and place on a flat baking sheet. Top shells with bread crumbs and cheese. Bake 15-20 minutes or until golden brown and cheese has melted.

Nutrition Facts…now
Calories……………………..464
Total Fat…………………..16gm
Saturated Fat………………..3gm
% Calories From Fat…………30
Cholesterol……………….152mg
Sodium………………….1301mg
Carbohydrate………………42gm
Fiber…………………………3gm
Protein……………………...40gm