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6 mirlitons, quartered 1 tablespoon vegetable oil pound ground pork pound (80/20) ground chuck 1 stick butter 1 cup diced yellow onion cup diced green bell pepper cup diced red bell pepper 1 cup diced celery 2 tablespoons chopped flat-leaf parsley 1 tablespoon minced garlic 1 teaspoon kosher salt 1 tablespoon freshly ground black pepper 1 teaspoon white pepper 1 teaspoon onion powder 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here 1 teaspoon hot sauce 2 cups panko breadcrumbs cup chicken stock, if needed 2 tablespoons melted butter, for topping In a large pot with a tight-fitting lid over medium-high heat, add the mirlitons and cover with water