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Anyone ever make shrimp and mirliton casserole?
Posted on 11/16/12 at 3:40 pm
Posted on 11/16/12 at 3:40 pm
Thinking about doing one for Thanksgiving.
7
Posted on 11/16/12 at 3:45 pm to VanRIch
Yep, with a little ham as well.
Posted on 11/16/12 at 3:46 pm to VanRIch
I'm sure somebody has at some point in time.
Posted on 11/16/12 at 3:49 pm to VanRIch
My grandma makes a shrimp, sausage and mirliton dressing every year for thanksgiving. shite is delicious. I don't have the recipe though.
This post was edited on 11/16/12 at 3:51 pm
Posted on 11/16/12 at 4:41 pm to TypoKnig
I have two fantastic mirliton recipes that I was brought up on when I was growing up in New Orleans. One is a mirliton pie and the other one is a mirliton casserole with crawfish, crabmeat and shrimp. Both of these recipes are very old. I got them from my grandmother and I'm 61 years old. I find the older the recipe the better the taste. If anyone is interested, I'll be glad to go dig them up.
Posted on 11/16/12 at 4:45 pm to avondale88
Yes please!
Posted on 11/16/12 at 4:47 pm to futuretigermom
Okay future, I found both of them.
Posted on 11/16/12 at 4:49 pm to VanRIch
I've made Besh's shrimp, crab and mirliton dressing and it's outstanding. No ham. I wouldn't put that in mine with the seafood contrary to Mr. Glassman's suggestion. 
On his show, Besh dotted the top with butter before baking it.
John Besh’s Mirliton and Shrimp Dressing
4 mirlitons, halved and seeded
3 tablespoons olive oil
8 tablespoons butter
1 medium onion, diced
1 stalk celery, diced
1 green bell pepper, seeded
and diced
2 cloves garlic, minced
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh
rosemary, chopped
Leaves from 1 sprig fresh sage,
chopped
1 pound medium Louisiana or
wild American shrimp,
peeled, deveined and finely
chopped
1/2 cup crabmeat, picked over
4 cups diced day-old French
bread
2 cups chicken stock
1/2 teaspoon Creole seasoning
1 -2 dashes Tabasco
Salt
Freshly ground black pepper
Preheat the oven to 350 degrees. Rub mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork-tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
Melt the butter in a large skillet over moderate heat. Add the onions, celery and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp and stir frequently, until shrimp are just cooked, 3 to 5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well-combined.
Spoon the dressing into a large buttered baking dish and bake until golden brown, 20 to 30 minutes.
Serves 10.
On his show, Besh dotted the top with butter before baking it.
John Besh’s Mirliton and Shrimp Dressing
4 mirlitons, halved and seeded
3 tablespoons olive oil
8 tablespoons butter
1 medium onion, diced
1 stalk celery, diced
1 green bell pepper, seeded
and diced
2 cloves garlic, minced
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh
rosemary, chopped
Leaves from 1 sprig fresh sage,
chopped
1 pound medium Louisiana or
wild American shrimp,
peeled, deveined and finely
chopped
1/2 cup crabmeat, picked over
4 cups diced day-old French
bread
2 cups chicken stock
1/2 teaspoon Creole seasoning
1 -2 dashes Tabasco
Salt
Freshly ground black pepper
Preheat the oven to 350 degrees. Rub mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork-tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
Melt the butter in a large skillet over moderate heat. Add the onions, celery and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp and stir frequently, until shrimp are just cooked, 3 to 5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well-combined.
Spoon the dressing into a large buttered baking dish and bake until golden brown, 20 to 30 minutes.
Serves 10.
Posted on 11/16/12 at 5:12 pm to avondale88
Mirliton Pie
2 frozen pie crusts
3 mirlitons
1/4 pound of margarine
1/2 bell pepper chopped
3 sprigs parsley, chopped
1/2 stalk celery, chopped
1/4 pound peeled shrimp
1/4 pound crabmeat
1/4 pound of ham
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon hot sauce
1/4 cup of flour
1/2 tablespoon parmesan cheese
Take one piecrust. Pierce several times with a fork. Bake according to package directions until lightly browned. Set aside. Meanwhile boil whole mirlitons until tender when speared with a fork. When cool enough to handle, cut in half, remove seed and scoop out meat, retaining juices. Set aside. In a pot or heavy skillet, melt margarine. Saute peppers, onions, parsley and celery until soft. Add shrimp, crabmeat and ham and saute briefly. Add garlic powder, thyme, white pepper, hot sauce, salt and pepper to taste, mix. Next, whisk in the flour add hot mirliton juice as needed, whisking until smooth. Add mirliton meat and adjust consistency with juice until texture is similar to creamed potatoes. Put mixture into cooked pie shell. Sprinkle with parmesan and cover with second pie crust. Be sure the bottom crust edges are covered entirely. Make several slits in the top crust. Bake at 350 degrees for thirty minutes.
2 frozen pie crusts
3 mirlitons
1/4 pound of margarine
1/2 bell pepper chopped
3 sprigs parsley, chopped
1/2 stalk celery, chopped
1/4 pound peeled shrimp
1/4 pound crabmeat
1/4 pound of ham
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon hot sauce
1/4 cup of flour
1/2 tablespoon parmesan cheese
Take one piecrust. Pierce several times with a fork. Bake according to package directions until lightly browned. Set aside. Meanwhile boil whole mirlitons until tender when speared with a fork. When cool enough to handle, cut in half, remove seed and scoop out meat, retaining juices. Set aside. In a pot or heavy skillet, melt margarine. Saute peppers, onions, parsley and celery until soft. Add shrimp, crabmeat and ham and saute briefly. Add garlic powder, thyme, white pepper, hot sauce, salt and pepper to taste, mix. Next, whisk in the flour add hot mirliton juice as needed, whisking until smooth. Add mirliton meat and adjust consistency with juice until texture is similar to creamed potatoes. Put mixture into cooked pie shell. Sprinkle with parmesan and cover with second pie crust. Be sure the bottom crust edges are covered entirely. Make several slits in the top crust. Bake at 350 degrees for thirty minutes.
Posted on 11/16/12 at 5:30 pm to VanRIch
The first time I had it, it had shrimp and ground beef, which sounds odd, but it was very tasty. I usually make it with just shrimp only, maybe I'll add crab and crawfish this Thanksgiving.
Posted on 11/16/12 at 5:48 pm to VanRIch
Money! Make one as well, just need to incooperate other times of the year also.
Posted on 11/16/12 at 5:55 pm to Darla Hood
Rohan has a stuffed pepper recipe with ground meat and crabmeat. He posted pics that looked good, but the combo doesn't appeal to me.
Posted on 11/16/12 at 6:29 pm to VanRIch
quote:
mirliton
Posted on 11/16/12 at 6:50 pm to Dandy Lion
You are way F'ed in the head. A mirliton casserole has a wondrous mixture of flavors and textures to enjoy. Stick with Paula Deans and sons recipes for F'ed up southern food items. Let loose the dogs of redneck culinary warfare.
This post was edited on 11/16/12 at 6:52 pm
Posted on 11/16/12 at 6:53 pm to CITWTT
are you talking to me?
Posted on 11/16/12 at 6:56 pm to Dandy Lion
That would be a yes. You get fuming over a food item that has so many uses is just a way of showing that you don't use your imagination or a stove to the full extent that is possible.
Posted on 11/16/12 at 6:58 pm to CITWTT
quote:you stupid fricking slayer of the English language, I'm asking WTF is a mirliton.
That would be a yes. You get fuming over a food item that has so many uses is just a way of showing that you don't use your imagination or a stove to the full extent that is possible.
Posted on 11/16/12 at 7:00 pm to Dandy Lion
Go to the squash section of your store, look for the sign that says on most parts of the country CHAYOTE, and you did not ask a question.
Posted on 11/16/12 at 7:01 pm to Gris Gris
quote:
No ham. I wouldn't put that in mine with the seafood contrary to Mr. Glassman's suggestion.
It was my family's maid's recipe. Better than Besh I guarantee.
Posted on 11/16/12 at 7:06 pm to CITWTT
quote:I was looking for the WTF icon, and saw that which I posted. Scrolling over it, it says 'huh'. Thanks for the info on what's called a Chayote. I've never tried it, there are hundreds of squashes.
and you did not ask a question
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