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Smothered Mirliton and Shrimp

Instructions

Heat the butter in a large skillet over medium-high heat. When the foam subsides, add the flour. Stirring constantly for 10 to 12 minutes, make a blond roux, the color of sandpaper.
 
Add the mirlitons, onions, bell peppers, and celery. Sauté for about 5 minutes, or until the vegetables are wilted. Add the ham and garlic and cook, for 2 minutes. Add the water, salt, and cayenne. Reduce the heat to medium and simmer uncovered for about 10 minutes. Add the shrimp and cook for 10 minutes more.
 
Serve hot.
 
Yield: 4 servings

Ingredients

  • 6 tablespoons butter
  • 4 tablespoons flour
  • 2 medium mirlitons, peeled, seeded, and chopped (about 1 1/4 pounds)
  • 1/2 cup chopped onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 1 cup chopped ham
  • 2 teaspoons chopped garlic
  • 2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 pound medium shrimp, peeled and deveined

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