Mirliton And Shrimp Dressing

Savory and flavorful Mirliton and Shrimp Dressing made with tender squash, Gulf shrimp, herbs, and Creole spices for festive holiday meals.

Why You’ll Love This Recipe

• Authentic Louisiana Flavor: Packed with regional ingredients and spices.
• Perfect for Gatherings: Ideal for family dinners, holidays, or potlucks.
• Nutritious and Hearty: Combines vegetables and protein in one satisfying bake.
• Customizable: Easily adapted with different seafood or seasonings.
• Comfort Food Classic: Warm, savory, and deeply satisfying.

Ingredients

4 medium mirlitons (chayote squash)
1 pound raw shrimp, peeled, deveined, and chopped
1/2 cup unsalted butter
1 cup yellow onion, finely chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
Salt and black pepper to taste
1 1/2 cups seasoned Italian breadcrumbs
1/2 cup plain breadcrumbs (optional, for topping)
1/4 cup grated Parmesan cheese (optional)

Directions

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Halve the mirlitons and remove the seeds. Boil for about 30–40 minutes or until tender.
3. Drain and cool the mirlitons. Scoop out the pulp, discarding the skins. Mash the pulp lightly and set aside.
4. In a large skillet, melt butter over medium heat. Add onions, bell pepper, and celery. Cook until soft, about 8 minutes.
5. Stir in garlic, parsley, Creole seasoning, thyme, salt, and pepper. Cook for 2 more minutes.
6. Add chopped shrimp to the skillet and cook until just pink, about 3–4 minutes.
7. Fold in the mashed mirliton pulp and seasoned breadcrumbs, stirring to combine well. Adjust seasoning as needed.
8. Transfer the mixture to a greased baking dish. Top with plain breadcrumbs and Parmesan, if using.
9. Bake uncovered for 30–35 minutes, or until the top is golden and crispy.

Servings And Timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 265 kcal per serving

Variations

• Crab Addition: Add lump crabmeat for a richer seafood medley.
• Vegetarian Version: Omit the shrimp and add sautéed mushrooms or eggplant.
• Spicy Kick: Add diced jalapeños or hot sauce for extra heat.
• Cheesy Twist: Mix shredded cheddar or pepper jack into the filling.
• Bread Swap: Use cornbread instead of breadcrumbs for a Southern twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the baked dish (cooled) for up to 1 month. Wrap tightly in foil or use a freezer-safe container.
• Reheating: Reheat in a 350°F oven until warmed through, or microwave individual portions with a splash of water to retain moisture.

FAQs

What Is Mirliton?

Mirliton, also known as chayote squash, is a mild, pear-shaped vegetable commonly used in Southern Louisiana and Latin American cooking.

Can I Use Frozen Shrimp?

Yes, just thaw and pat dry before cooking to prevent excess moisture.

Do I Need To Peel Mirliton?

No, but most recipes remove the skin after boiling for a smoother texture.

Can I Make This Ahead Of Time?

Yes, prepare the dressing up to the baking step and refrigerate overnight. Bake just before serving.

What Can I Use Instead Of Mirliton?

Zucchini or yellow squash are good substitutes in a pinch.

Can I Add Rice To This Dish?

Yes, folding in cooked rice can bulk up the dish and make it more filling.

Is This Dish Gluten-Free?

Not as written, but you can use gluten-free breadcrumbs.

Can I Make It Spicier?

Yes, add cayenne pepper, hot sauce, or diced hot peppers to taste.

What’s The Best Way To Mash Mirliton?

After boiling and scooping out the flesh, mash it lightly with a fork or potato masher for a slightly chunky texture.

Can I Use Pre-Cooked Shrimp?

You can, but add them at the very end just to warm through, so they don’t overcook.

Conclusion

Mirliton and Shrimp Dressing is a soulful, savory staple of South Louisiana cuisine that captures the heart of Creole cooking. With its balance of sweet shrimp, tender squash, and flavorful aromatics, it’s the kind of dish that feels like home on a plate. Whether you’re serving it during the holidays or enjoying it for a comforting weeknight meal, this casserole brings tradition and taste together in the best way.

Keep the Cajun Spirit Cooking

If the savory blend of Mirliton and Shrimp Dressing has stirred your Southern soul, there’s more to explore. Dive into the bold flavors of New Orleans-Style Barbecue Shrimp or spoon up some decadence with Cajun Crawfish Cream Sauce. For a hearty twist on surf-and-turf, the Steak and Shrimp Fried Rice Supreme delivers every time. Need a crowd-pleasing starter? Try the creamy crunch of Cheesy Crab-Stuffed Crescent Bites. And if you’re in the mood for a spicy, stick-to-your-ribs casserole, the Cajun Cabbage Jambalaya with Ground Beef and Sausage won’t disappoint.

Mirliton And Shrimp Dressing

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• Author: Chef Clara
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Diet: Halal

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Description

A traditional South Louisiana casserole made with mirliton (chayote squash), sweet Gulf shrimp, Creole seasonings, and breadcrumbs—a savory side or main dish perfect for holidays or Sunday dinner.

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Ingredients

• 4 medium mirlitons (chayote squash)
• 1 pound raw shrimp, peeled, deveined, and chopped
• 1/2 cup unsalted butter
• 1 cup yellow onion, finely chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 teaspoons Creole seasoning
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1 1/2 cups seasoned Italian breadcrumbs
• 1/2 cup plain breadcrumbs (optional, for topping)
• 1/4 cup grated Parmesan cheese (optional)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Halve the mirlitons and remove the seeds. Boil for about 30-40 minutes or until tender.
3. Drain and cool the mirlitons. Scoop out the pulp, discarding the skins. Mash the pulp lightly and set aside.
4. In a large skillet, melt butter over medium heat. Add onions, bell pepper, and celery. Cook until soft, about 8 minutes.
5. Stir in garlic, parsley, Creole seasoning, thyme, salt, and pepper. Cook for 2 more minutes.
6. Add chopped shrimp to the skillet and cook until just pink, about 3-4 minutes.
7. Fold in the mashed mirliton pulp and seasoned breadcrumbs, stirring to combine well. Adjust seasoning as needed.
8. Transfer the mixture to a greased baking dish. Top with plain breadcrumbs and Parmesan, if using.
9. Bake uncovered for 30-35 minutes, or until the top is golden and crispy.

Notes

• Mirlitons are also known as chayote squash and are a staple in Louisiana cuisine.
• Use fresh Gulf shrimp for the best flavor.
• This dish can be made ahead and reheated before serving.
• Adjust breadcrumb amount based on moisture from the mirliton pulp.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Creole