Looking for Mirliton Casserole Recipes

Louisiana Cooking Mirliton Recipe

John Folse Mirliton Recipe

FWIW. (I don't claim to be a great cook.) I've used these two recipes and maybe changed them up a little bit. When I've made mirlitons, everyone says they love it. But it could definitely be that they're just being nice.

ETA: No matter how I make them, I do like the idea from the John Folse recipe of adding a little crab boil to the water when you boil the mirlitons.

Always mad at myself that for years I wouldnt eat it because I was being a picky kid. Now its a holiday favorite.

Boiling them in crab boil is a great idea. I will definitely try that. Thanks.

This is what I do. I usually get one or two requests per year for the recipe. No idea where I got the original recipe.

Shrimp & Mirliton Casserole



4 Mirliton

3 sleeves of Ritz Crackers, crushed

1LB shrimp, drained

1 container of Guidry’s Seasoning Mix (or 1 onion, 2 bell pepper, 2 stalks of celery, chopped)

1 stick of butter

Crab boil

Kosher salt

Black pepper

Granulated garlic

Cayenne pepper



Peel and halve mirliton, cut out seeds, then cube halves in to equal pieces (about ¾” cubes). Boil in 1 gallon of water with 1oz of crab boil and 1 tablespoon of kosher salt until fork tender (20 min +-) (don’t let them get too mushy), drain, and set aside.



Melt butter over medium heat then sauté seasoning mix until translucent (about 10-15 min) with two heavy pinches of kosher salt (1/2 teaspoon). Add shrimp and cook until pink (5-10 min). Fold in mirliton until evenly mixed. Remove from heat. Fold in half of the crushed ritz crackers until all moisture is absorbed. Season with salt, black pepper, granulated garlic, and cayenne pepper to taste (I use about ½ teaspoon of salt, 1-2 teaspoon of black pepper, ¼ teaspoon of cayenne pepper, and ½ teaspoon of granulated garlic). Spoon into 13”x9” baking pan. Spread the remaining crushed ritz crackers evenly over the top. Bake for 30 min at 350deg.

quote:

---

would eggplant be a decent substitute?

---

My eggplant/shrimp/cheese casserole recipe:

3 eggplant peeled and diced in 1/2 inch cubes
1 large onion diced
1 bell pepper diced
3 stalks celery diced
6-8 cloves garlic minced
1 bunch green onions chopped
Several springs parsley chopped
2 lbs. fresh shrimp deveined and cut in cubes
Italian Bread Crumbs
Parmesan Cheese
Mozzarella Cheese
Worcestershire sauce
1 pt. shrimp stock0---chicken stock may be used
Olive oil
Salt & Pepper to taste-----careful with salt since bread crumbs and parmesan are salty on their own.


Put 1/4 cup olive oil in a heavy pan, add the onion, bell pepper, celery and cook down for a few minutes to wilt. Now add the garlic, stock, eggplant, green onion, parsley and Worcestershire sauce and let this cook down for around 1 hour on medium heat until the eggplant gets real soft and starts to break apart a bit.

Last, add the cut up shrimp and cook just long enough to get them firm and pink.

Then put this in a large bowl and add 2 parts Italian bread crumbs to 1 part Parmesan cheese and I like it to get thick enough that the mixture will stay on a spoon when I turn it over above the bowl.

Grease an appropriate size baking dish and put the eggplant mixture in it and level it. Add more Parmesan cheese to the top and then cover with Mozzarella. Bake in a 350 degree oven until the cheese starts to brown a bit. Usually 45+ minutes or so.

quote:

---

Thanks for the recipe

---

You're welcome.