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This flavorful casserole featuring pork and beef combined with mirliton squash does double duty as either an entrée worthy of the center of the table or a buffet side dish. This perfectly balanced combination has just the right level of aromatics, herbs, and spices to bring your guests back for another spoonful.
Boil whole mirlitons in salted water until tender, about 45 minutes. Remove from water and set aside to cool. While the mirlitons cool, sauté onion, celery, and bell pepper in butter until soft, about 5 minutes. Add ham, garlic, thyme, and bay leaves. Cook another 20 minutes. Sprinkle shrimp with Louisiana Creole seasoning. Set aside.
This recipe is great with ground beef too. Recipe variations and substitute ideas. Ground Beef - instead of venison. Shrimp - shrimp and mirliton dressing is another super common version of this dressing. Ground Chicken - instead of venison.
How to make Mirliton Casserole - complete recipe, ingredients, cook time and serving size.
Yield: 6 to 8 servings. Author: Deep South Dish. prep time: 20 Min cook time: 35 Min total time: 55 Min. Mirliton (Chayote Squash) Seafood Casserole, a casserole made with mirliton, the trinity, shrimp, andouille, crab, breadcrumbs and seasonings. Increase breadcrumbs for a mirliton dressing.
While shrimp stuffing is classic, you may also see mirlitons stuffed with crabmeat, ground beef, or pork.
Preheat conventional oven to 375°F. Boil mirliton halves in lightly salted water 45–60 minutes (depending upon the size of the mirlitons) or until meat is tender enough to scoop from shells with a plastic spoon. (Meat should slide out smooth, not crumbly.) Once tender, remove from water with a slotted spoon.
Cook 5 minutes more. Place mirliton shells in a large casserole dish, and gently stuff with shrimp mixture. Top with additional bread crumbs, cover, and bake 20 to 30 minutes. This shrimp stuffed mirliton is a tasty Louisiana treat, and a perfect Thanksgiving side dish.
Ingredients. 10-12 fresh mirlitons. 1 lb. lean ground beef. 1 lb. ground pork. 1 lb. small shrimp or crawfish. 1 large onion, chopped. 1 green bell pepper, chopped. 1 T. minced garlic. 1 (7-8 oz.) container fresh pico de gallo. 3-4 c. Italian bread crumbs. Salt, red/black pepper, garlic powder. Paprika. Instructions.
Ingredients: 6 large mirlitons. 1¼ cups olive oil, in all. 3 cloves garlic, thinly sliced. 1 teaspoon crushed red pepper flakes. 2 cups plain bread crumbs. 1 cup freshly grated Parmesan. 1 sprig basil, chopped. 1 sprig thyme. 1 pound jumbo lump Louisiana crab meat, picked over. ¼ cup Sauce Ravigote (recipe follows) 1 green onion, chopped.