Lynne Marie Toler’s Meliton (Vegetable Pear) and Seafood Stuffing

- 6 large Melitons (vegetable pears)
- 2lbs of large shrimp
- 1lbs Crawfish tails
- 1 1/2 cups of crabmeat
- 2 cups of long grain rice
- 1 cup of wild or pecan rice
- 1/4 cup of butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1 (or 2 if you are bold) tablespoon(s) of Tony Chachere's Creole seasoning
- 1 green bell pepper
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1/4 orange bell pepper
- 1/4 purple bell pepper
- 1 large white onion
- 1/4 red onion
- 1/4 yellow onion
- 2 stalks of celery
- 2 stalks (bunches) of green onion
- 2 cups of toasted bread crumbs

Preheat oven at 350.

Peel Melitons and take out pit. Boil Melitons untill tender then mash them. Cook rice per package instructions. Sauté all vegetables with margarine. Mix all dry seasonings into sautéd vegetable mixture. Add shrimp, crawfish, and crab meat into vegetable and dry seasoning mixture until vegetables are translucent and seafood is pink. Place cooked vegetables, seafood, and boiled rice into casserole dish. Sprinkle bread crumbs on top. Cook for 30 minutes, until top is browned and stuffing is moist, not runny or dry.

If you cannot find Melitons ( Vegetable Pears), You can also use Crooked Neck Squash (Yellow Squash ) or Eggplant.