10 mirlitons
3 tbsp. olive oil
2 onions, chopped
8 inner celery stalks, with heart & leaves, chopped
1/2 lg. Bell pepper, chopped
1 bunch green onions, chopped
2 tbsp. Polander's chopped garlic
1 tsp. fresh thyme leaves
1 tsp. fresh oregano leaves, chopped
2 tsp. fresh basil leaves, chopped
Dash of Tabasco
2 tbsp. fresh parsley, chopped
1 tsp. J.D.'s Magic
2 lbs. med. shrimp, peeled & chopped
1 lb. ham seasoning, chopped in food processor
1/4 tsp. white pepper
1/2 tsp. salt
Italian bread crumbs

Boil mirlitons in large pot of water for 45 to 60 minutes or until tender. Drain and let cool. Cut mirlitons in half lengthwise and scoop out seed in center and discard. With a spoon, scoop out pulp, being careful to keep shell intact. Chop pulp up in chunks. In large deep skillet, heat olive oil over medium heat. Add onions, celery, Bell pepper, green onions and garlic and saute for 8 to 10 minutes or until tender. Add pulp from mirlitons and cook for 15 minutes, stirring often and smashing pulp as you stir. Add thyme, oregano, basil, Tabasco, parsley, J.D.'s Magic, shrimp, ham, pepper and salt and cook for 25 to 30 minutes on medium-low heat or until all water cooks down. Stuff mirliton shells with mixture. Place on a baking sheet and sprinkle with Italian bread crumbs, dot with butter and bake in 350 degree oven for 30 minutes or until heated through.