Gulf shrimp stuffed squash with andouille sausage

SHRIMP STUFFED MIRLITON

RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI
HOMEWOOD GOURMET

Yield: 12 servings

6 firm, plump mirliton squash
1 tablespoon butter
2 cups diced andouille sausage
2 cups chopped onion
2 cups chopped celery
1 1/2 teaspoons chopped fresh garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup (1 stick) unsalted butter, melted and divided
1 pound large peeled shrimp, deveined and cut into thirds
4 cups breadcrumbs, divided

Preheat oven to 325°F.

GDA Cooking - February 8, 2013