South Louisiana Classic. Mirliton and only four other ingredienst plus some spices. This simple casserole allows the mirliton flavor to shine.
Estimated Time 3 hourshours15 minutesminutes
Servings 16Servings
Here's What You Need
1poundsmall shrimp
1tablespoonPaul Prudhomme’s Seafood Magic - See Notes
½cupbutter - 1 stick
15mirlitons - chopped about 6 quarts
1cupyellow onions - chopped
½cupseasoned breadcrumbs - in all
Kosher salt and black pepper to taste
Here's What You Do
Preparation
Peel, devein and rinse the shrimp. Pat dry with a towel, place them in a bowl and sprinkle with Seafood Magic or your favorite Creole or Cajun seasoning. Mix to combine.
Peel and de-seed the mirlitons (see Notes). Chop them into ¼ to ½ inch cubes and set aside.
Chop the yellow onions and measure the remaining ingredients.
To make the casserole
Melt butter in a Dutch oven over medium-high heat.
Add the yellow onions and saute until translucent, about 8 minutes.
Add the shrimp and saute until just turning pink, about 3 minutes.
Add the chopped mirliton in batches, stir to combine.
Lower the heat to medium, cover the Dutch oven and simmer for about 10 to 15 minutes until the mirlitons begin to release their liquid. Stir occasionally.
Uncover the Dutch oven and simmer for about 1 to 1 ¼ hours (uncovered) while the liquid reduces and the mirliton softens
Use a potato masher to give a rough smash to the mirliton mixture.
Add kosher salt and ground pepper to taste and simmer for another 15 minutes while the liquid reduces almost completely.
Add about ¼ cup of seasoned bread crumbs to the mirlitons and mix well.
Bake
Preheat oven to 350 degrees Fahrenheit.
Prepare a casserole dish by spreading softened butter all over the inside.
Spoon the mirliton mixture into the casserole dish and spread evenly with a spoon.
Sprinkle about ¼ to ½ cup of seasoned bread crumbs completely over the top.
Place the casserole in the preheated oven and bake uncovered for about 30 minutes until browning on top and bubbling around the edges.
Remove from the oven and set aside for about 10 minutes.
Notes
For a more detailed explanation of the process, read my Mirliton Casserole with Shrimp article. If you have questions or comments, please leave them below.This recipe makes approximately 8 cups of mirliton casserole; one serving is estimated to be ½ cup.Fresh or frozen shrimp can be used. If using fresh shrimp, make sure to save the shells for stock. Choose small shrimp for this casserole. If you can't find small shrimp you can give your shrimp a rough chop. Confused about shrimp size? I wrote this short article to try and clear things up about sizing shrimp.You can get Paul Prudhomme's Seafood Magic at Amazon, or substitute your favorite Creole or Cajun seasoning. Please know that I am an Amazon Affiliate and will earn a small commission should you purchase anything through my links. Your price will not be affected. To de-seed, slice the mirliton in half lengthwise right through the middle (there is usually a little trough on the larger end that helps identify the middle). The seed is the oblong white area in the middle. Use a spoon to scoop out the seed from both halves of the mirliton. When cooking mirliton in a casserole you should peel them first so that there is consistency in cooking. You can make this recipe completely a day in advance and keep it in the fridge until ready to cook. Alternately, the recipe can be made up to the point just before baking, then placed in the fridge until ready to bake. I would recommend not putting the breadcrumbs on top until right before you are ready to bake. To reheat the already baked casserole, let the casserole sit out for about 30 minutes, then place it in a 350 degree Fahrenheit oven, uncovered for about 20 minutes or until heated through. To reheat the not-yet baked casserole, remove the casserole from the oven 30 minutes before you’re ready to bake it. Preheat the oven to 350 degrees Fahrenheit. Sprinkle the breadcrumbs on top and bake for 30 minutes or until golden brown on top and bubbly around the edges. The internal temperature of the casserole should reach 160 degrees Fahrenheit This casserole can be frozen for 3 to 4 months. Just like refrigeration, you can make the recipe completely or up to the point of baking. Make sure the casserole is in an appropriate container for freezing and that it is sealed airtight. Defrost the casserole in the fridge for 24 to 36 hours before baking. Refer to the Note above for details on baking or reheating. Leftovers, if wrapped airtight, will maintain their quality for 3 to 5 days in the refrigerator. They can be reheated in the oven (350 degrees Fahrenheit) for about 20 minutes or until warmed all the way through (160 degrees Fahrenheit), or in the microwave.