Mirliton Casserole with Shrimp is a simple South Louisiana side dish made with fresh mirliton, small shrimp, butter, onions, and just enough breadcrumbs to hold everything together. Also known as chayote squash, mirliton has a mild flavor that complements the other ingredients. A long, gentle cooking process reduces the mirliton's natural liquid and creates a savory casserole with a soft, rustic texture and a lightly browned top.
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How to Make the Best Mirliton Casserole with Shrimp
- Smother the mirliton instead of boiling it. There is no need to add water or stock; the mirlitons and onions will smother in the mirliton's natural liquid.
- Reduce the natural moisture before adding breadcrumbs. Don't rush; simmer until the mirliton is tender, roughly mash it, then continue cooking until very little liquid remains.
- Use breadcrumbs as a binder, not a filler. We want the mirliton to shine, so use only the amount of breadcrumbs you need to give the casserole structure without making it bready or hiding the mirliton.
- Use small shrimp-or roughly chop larger ones. Smaller pieces distribute throughout the casserole so each serving contains shrimp without changing the rustic texture.
- Adjust the final salt after reduction. The seasoned shrimp and seasoned breadcrumbs may already contain salt; the long simmer will concentrate the seasonings, so wait to taste for salt after the liquid has reduced.
- Rest the casserole before serving. Ten minutes allows the finished casserole to settle and makes it easier to serve.
A South Louisiana Tradition
Mirlitons may be the best-kept secret of South Louisiana cooking. Like crawfish, red beans, and gumbo, mirlitons are synonymous with Cajun and Creole cuisine. Known elsewhere as chayote or chayote squash, the light green, pear-shaped vegetable is sometimes called a vegetable pear or alligator pear. The Louisiana name mirliton comes from Haitian French. Mirliton.org traces the vegetable's arrival in Louisiana to Haitian immigrants during the 19th century. It later became deeply rooted in South Louisiana cooking and family traditions. This Matador Network article spotlights the place mirlitons hold in South Louisiana holiday cooking.
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Lagniappe Tip: This was my mother-in-law's recipe and part of our family holiday tradition for decades. Affectionately known as Grammie by more grandkids than I can count, she was the matriarch of my wife's family and her mirliton casserole was one of the holiday dishes everyone looked forward to each year.
Here's What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Mirlitons (chayote): Choose firm, unblemished mirlitons. Outside Louisiana, look for the same vegetable labeled chayote.
- Shrimp: Fresh or frozen shrimp will work; small shrimp distribute most evenly through the casserole. Save fresh shells for shrimp stock.
- Butter: Butter supplies the cooking fat and much of the casserole's richness. Either salted or unsalted butter can be used, but the choice will affect how much salt you may need to add at the end.
- Yellow onions: Yellow onions are my choice for this recipe but can be replaced with white or Vidalia onions.
- Creole or Cajun seasoning: Paul Prudhomme's Seafood Magic is Grammie's choice; Le Bon Papa Creole Seasoning is a good substitute, or you can use your favorite Creole or Cajun seasoning blend. Salt levels vary widely among blends, so adjust the final salt by taste.
- Seasoned breadcrumbs: The mirliton and onions have mild flavors, so seasoned breadcrumbs contribute to the final flavor profile. Add only enough to give the casserole structure and a light topping; too much will produce a dry, bready result. Substitute plain breadcrumbs if needed.
- Kosher salt and black pepper: These should be added toward the end when the flavor profile has developed. The butter, breadcrumbs, and seasoning blends may contain salt, so taste before adding more. (Le Bon Papa Creole Seasoning is salt-free).
Lagniappe Tip: Whole mirlitons vary in size and have a high water content. The recipe card quantity is a tested estimate of the amount of mirliton needed to fit comfortably in a 3-quart baking dish after cooking down.
Cookware
A cast-iron Dutch oven or enameled Dutch oven is perfect for making the mirliton filling; a vegetable peeler and a potato masher will come in handy. This filling fits perfectly in a 3-quart casserole dish.
Here's What You Do
First…you have a beer. Read the recipe all the way through, then prepare the shrimp, mirlitons, onions, and remaining ingredients before you begin cooking. This simple recipe requires a long reduction, so having everything ready keeps the process organized and no-angst.
Mise en Place
What happens in this step? Uniform mirliton pieces soften at approximately the same rate. Having all the ingredients prepped and measured before cooking keeps the cook organized and no-angst.
Lagniappe Tip: For this recipe, peel the mirliton before removing the seed.
Sauté the Onions and Shrimp; Add the Mirliton
What happens in this step? The onions soften in butter, the seasoned shrimp flavor the base, and the chopped mirlitons release moisture that begins the smothering process.
Reduce, Mash, and Bind the Casserole
What happens in this step? Simmering the ingredients uncovered concentrates flavor and controls moisture. Rough mashing creates the rustic texture, while the breadcrumbs absorb the remaining excess liquid and lightly bind the mixture.
Lagniappe Tip: Add kosher salt and black pepper only after the liquid has reduced and the breadcrumbs are mixed in. Taste first-the concentrated mixture may need less seasoning than expected.
Assemble and Bake
What happens in this step? Baking brings the flavors together and browns the topping. A short rest allows the casserole to settle so it holds together when served.
Lagniappe Tip: Spread a light, even breadcrumb layer over the casserole. Too much topping can remain pale and powdery instead of browning evenly.
Serving Suggestions
Serve Mirliton Casserole with Shrimp after its 10-minute rest. This special South Louisiana side dish pairs well with roasted turkey, baked ham, roasted pork tenderloin, chicken, or seafood.
Louisiana mirlitons are primarily a fall crop, generally harvested from October through December, which helps explain their traditional place on Thanksgiving and Christmas tables. The casserole's mild, savory flavor also works with a simple family dinner. The recipe makes about 8 cups, or approximately sixteen ½-cup side servings.
Make Ahead and Leftovers
Make ahead: Prepare the casserole through assembly, but wait to add the breadcrumb topping. Cover and refrigerate it within two hours. Add the topping immediately before baking. If the casserole is cold, allow additional baking time and use the bubbling edges and an internal temperature of 165°F-not time alone-to determine when it is ready.
Leftovers: Refrigerate leftovers promptly in an airtight container and use them within 3 to 4 days. Reheat individual portions in the microwave, or cover the casserole and warm it in a 350°F oven. Reheated leftovers should reach 165°F; uncover briefly at the end if the topping needs to dry or crisp.
Freezing: Freeze the baked or assembled casserole in an airtight, freezer-safe container for up to about 3 months for best quality. Thaw it in the refrigerator before baking or reheating. If freezing before baking, add the breadcrumb topping after thawing.
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Hints and Tips (FAQ)
Yes. Mirliton is the name commonly used in New Orleans and South Louisiana for the squash known elsewhere as chayote. It is also sometimes called a vegetable pear or alligator pear.
The skin and seed are edible in some preparations, but peel and remove the seed for this casserole so the mirliton cooks to a consistent texture. Slice the mirliton lengthwise and use a spoon to scoop out the seed.
This recipe smothers the chopped mirliton directly with the onions, butter, and shrimp. The mirliton releases its own liquid as it cooks, keeping its flavor in the casserole instead of leaving some of it in boiling water.
After the mirliton releases its liquid, cook uncovered until it is tender and most of the liquid has evaporated. Roughly mash the mixture, continue cooking until very little liquid remains, then add the breadcrumbs.
Small shrimp distribute most evenly throughout the casserole. If larger shrimp are all that is available, roughly chop them before seasoning so the pieces are spread through the mixture.
More Mirliton Recipes
Explore more ways to cook this South Louisiana favorite with my Mirliton and Shrimp Dressing and Mirliton Crab Bisque.
Mirlitons are Perfect For Stuffing!
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Yeah You Right!
Recipe
Grammie's Mirliton Casserole with Shrimp
Here's What You Need
- 1 pound small shrimp See Notes
- 1 tablespoon Paul Prudhomme's Seafood Magic Le Bon Papa Creole Seasoning, or another Creole or Cajun seasoning
- ½ cup butter 1 stick, plus softened butter for the baking dish
- 1 cup yellow onions roughly chopped
- 15 mirlitons peeled, deseeded, and chopped into ¼- to ½-inch cubes (about 6 quarts chopped)
- ½ cup seasoned breadcrumbs divided
- Kosher salt to taste
- Ground black pepper to taste
Here's What You Do
Preparation
- Peel and devein the shrimp, then rinse them under cold water and pat dry. Place the shrimp in a bowl, sprinkle with the Seafood Magic or other Creole or Cajun seasoning, and mix well. Refrigerate until needed.
- Peel and deseed the mirlitons. Chop them into ¼- to ½-inch cubes and set aside.
- Roughly chop the yellow onions and measure the remaining ingredients.
Make the Casserole
- Melt the butter in a Dutch oven over medium-high heat.
- Add the yellow onions and sauté until translucent, about 8 minutes.
- Add the seasoned shrimp and sauté until they begin turning pink, about 3 minutes.
- Add the chopped mirliton in batches, stirring to combine.
- Reduce the heat to medium, cover the Dutch oven, and simmer for 10 to 15 minutes, stirring occasionally, until the mirlitons begin releasing their liquid.
- Uncover the Dutch oven and simmer for 1 to 1¼ hours, stirring regularly, until the mirliton is soft and most of its liquid has evaporated.
- Use a potato masher to roughly mash the mirliton mixture. Continue simmering for about 15 minutes, until very little liquid remains.
- Stir in ¼ cup of the seasoned breadcrumbs. Taste the mixture, then add kosher salt and ground black pepper as needed.
Bake
- Preheat the oven to 350°F.
- Coat the inside of a 3-quart baking dish with softened butter.
- Spoon the mirliton mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining ¼ cup of seasoned breadcrumbs in a light, even layer over the top.
- Bake uncovered for about 30 minutes, until the top is golden brown and the casserole is bubbling around the edges.
- Remove the casserole from the oven and let it rest for about 10 minutes before serving.
Recipe Notes
Nutrition Estimate
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Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Brandye says
I was surprised to see the shrimp being cooked for so long. Are they lost in the end or tough? Love the simple ingredient list. Plan on making for Thanksgiving.
Sweet Daddy D says
I agree, Brandye. This is one of my Mother -in-Law's recipes. I was surprised she added the shrimp so early, but I guess the liquid from the mirlitons keep them hydrated. Thanks for reaching out, let me know how it turns out.
Barbara Champagne says
So glad I found your website. This mirliton casserole is just like my Mama always made it. She never measured the ingredients either. She always told us "I just put". Frustrating when you are trying to learn how to cook! But, you know what - same way my siblings and I cook to this day!!!
Sweet Daddy D says
Thanks so much for taking the time to share that with us. I always hope my recipes connect us with out family traditions!
Bren says
Does Mirlaton and shrimp freeze well?
Sweet Daddy D says
Hi Bren. Yes, Mirliton and Shrimp freeze well. If you are talking about this casserole, check out the FAQs in the article for some guidance. If you are talking about raw mirliton, you should peel, remove the seed then cube them. Once cubed, blanche them in boiling water for about 2 minutes, drain and let them cool.Place them in a rigid freezer container with some headroom before placing them in the freezer. Mirliton have a high water content so you may get some expansion. Raw Shrimp can be frozen with or without shell. Its best to place them in a rigid freezer container and fill it with water so the Shrimp don't get freezer burned.
Tori Rousseau says
Every year I make this for Thanksgiving. I also make it for Christmas and for a mini-Thanksgiving we do in June/July (because my family like the Thanksgiving meal that much). So when make this for Thanksgiving, I also make it (along with my other dishes) for Christmas and mini-Thanksgiving. I put them in an aluminum disposable pan with foil on top and they freeze beautifully for me. In fact, we smoke our turkeys so my husband puts this in the smoker with the turkey to heat it up. It gives it a wonderful smokey taste.
Sweet Daddy D says
Wow, that sounds great, Tori. Thanks for sharing, keep cooking!
Grandi says
Growing up down in da parish in the 60’s and 70’s, mama made eggplant casserole with shrimp, but for Mirliton casserole she used ground beef. Otherwise seems the same. Thank you so much for this recipe and the oyster dressing, as I never learned these and truly miss the food (moved away in the 80’s).
Sweet Daddy D says
Thanks, Grandi! I appreciate you taking the time to reach out to me. I hope you give the recipes a try and that you like them. Enjoy!
Gail says
I will be making this for Thanksgiving as the main dish with a salad for my husband and I. We are in our eighties and can't cook large meals. Thanks for this recipe
Sweet Daddy D says
That will make a perfect meal. Thanks for sharing that with me. I hope you and your husband have a wonderful Thanksgiving.
Bren says
How many days in advance can you make this dish? 6 days??
Sweet Daddy D says
Hey Ben. I would say 3 to 5 days. Make sure it’s sealed airtight.
Jane says
Please clarify the amount of mirliton. 15 whole ones?
Sweet Daddy D says
Hi, Jane. Thanks for the question. It takes about 5 to 6 quarts of chopped mirlitons. I use about 15 whole mirlitons to get that (depending on size). Check out the photo of the prepared ingredients in the article. The container with the chopped mirlitons is a 6-quart size container. Hope that helps.
Ched Gassenberger says
Do you boil the mirlitons first ?
Sweet Daddy D says
Hi, Ched. Not for this recipe. Peel, de-seed, and chop. They will simmer until soft as you cook.