Grammie’s Mirliton Casserole with Shrimp

A classic South Louisiana side dish casserole made with fresh mirliton, small shrimp, and traditional seasonings, baked to a golden finish.

Servings Servings

Cuisine Cajun, Creole

Course Side Dish

Calories 118

Prep Time 30

Cook Time 2 35

Total Time 3 15

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.

Notes

This recipe makes approximately 8 cups, or sixteen ½-cup side servings.

To net 1 pound of peeled shrimp, purchase 1 ½ to 1 ¾ pounds of shrimp with heads and shell. Once peeled, you should have about 1 pound.

Mirlitons vary considerably in size, so use about 6 quarts of chopped mirliton as your final guide. Peel, halve lengthwise, remove the seed, and cut into ¼- to ½-inch cubes.

Use fresh or completely thawed small shrimp. If using larger shrimp, roughly chop them so they distribute evenly. Save fresh shells for shrimp stock.

Seafood Magic was Grammie’s choice. Le Bon Papa Creole Seasoning or another Creole or Cajun seasoning may be substituted. Because salt levels vary, taste after the mixture has reduced and the breadcrumbs have been added before adding salt.

Make ahead by assembling the casserole without the breadcrumb topping. Cover and refrigerate within two hours, then add the topping immediately before baking. A refrigerated casserole may require additional baking time.

Refrigerate leftovers for 3 to 4 days and reheat to 165°F. Freeze airtight for up to 3 months; thaw in the refrigerator before baking or reheating.

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