Mirliton and shrimp casserole

Mirliton and shrimp casserole

BATON ROUGE, La. (WAFB) - Mirliton, which originated in Mexico, is known by many Americans as “chayote squash” or “vegetable pear” and by the French as “christophene.” The vegetable was brought to Bayou Country by the Canary Islanders, called “Los Isleños,” who relocated to Louisiana when Spain took ownership of New Orleans from France. Here, we take a traditional vegetable of Bayou Country and give it a different twist by mixing it with shellfish. The result is a delicious, simple dish that is fit to feed any crowd.

Prep Time: 1½ Hours Yields: 6 Servings


4 medium mirlitons

1 pound (70–90 count) shrimp, peeled and deveined

2 tbsps liquid crab boil

¼ cup butter

½ cup diced onions

¼ cup diced celery

¼ cup diced red bell pepper

2 cloves garlic, peeled and minced

1 cup sliced green onions

½ cup chopped parsley

salt and black pepper to taste

granulated garlic to taste

½ cup bread crumbs

Method: Preheat oven to 350°F. Place mirlitons in a large pot and cover with salted water and crab boil. Bring to a boil and cook approximately 45 minutes or until tender. Drain mirlitons and discard water. Peel and cube the pulp then set aside. In a large, heavy-bottomed skillet, melt butter over medium heat. Add onions, celery, bell pepper, minced garlic, green onions and parsley and sauté 3–5 minutes or until vegetables are wilted. Add shrimp and cook 5–7 minutes or until pink and curled. Add mirliton pulp then season to taste with salt, pepper and granulated garlic, mixing well. Pour into a greased 9″ x 13″ casserole dish and sprinkle with bread crumbs. Bake 20–25 minutes or until lightly browned. Remove from oven and let rest 10 minutes before serving.

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