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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C).
- 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.
- Drain and cool the mirlitons. Scoop out the pulp, discarding the skins. Mash the pulp lightly and set aside.
- In a large skillet, melt butter over medium heat. Add onions, bell pepper, and celery. Cook until soft, about 8 minutes.
- Stir in garlic, parsley, Creole seasoning, thyme, salt, and pepper. Cook for 2 more minutes.
- Add chopped shrimp to the skillet and cook until just pink, about 3-4 minutes.
- Fold in the mashed mirliton pulp and seasoned breadcrumbs, stirring to combine well. Adjust seasoning as needed.
- Transfer the mixture to a greased baking dish. Top with plain breadcrumbs and Parmesan, if using.
- 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
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 265
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 110mg