8 Louisiana mirlitons (or 11 smaller chayote squash)
4 tbsps crab boil (liquid)
1 cup onion, diced fine
½ cup red or green bell pepper, diced fine
½ cup celery, diced fine
1/4 cup butter
1 cup onion, diced fine
½ cup red or green bell pepper, diced fine
½ cup celery, diced fine
1/4 cup butter
1 1/2 cup green onions, sliced
2 lbs shrimp, peeled & deveined (cut or chopped into small pieces reserving 6-9 whole)
4 garlic cloves, minced
1/2 cup parsley, diced fine
1 cup Italian breadcrumb
salt & black pepper & garlic powder & Cajun seasoning to taste
1/4 cup butter
2 lbs shrimp, peeled & deveined (cut or chopped into small pieces reserving 6-9 whole)
4 garlic cloves, minced
1/2 cup parsley, diced fine
1 cup Italian breadcrumb
salt & black pepper & garlic powder & Cajun seasoning to taste
1/4 cup butter
- Fill a large pot with water and add 1 tbsp salt and 4 tbsps of liquid crab boil. Boil mirlitons until tender, approximately 40 minutes. Test by sticking a sharp knife into it. If it goes in easily as when testing a potato then they are ready. Do not overcook.
- Drain and cool. Peel and cut in half removing the seed. It should be noted that they are somewhat sticky or gluey, so don’t be alarmed.
- Cube the pulp. Place in colander to drain some more.
- In a heavy skillet or pot, sauté garlic, bell pepper, celery, onions, green onions, and parsley in ¼ cup melted butter over medium heat. Approximately 3-5 minutes or until wilted
- Add shrimp (excluding the whole ones) and sauté until pink, approximately 5-7 minutes.
- At this point you can either, chop the mirliton fine and mix with the contents of the pot or add the mirliton, mix with vegetables and shrimp then coarsely chop all of the mixture in a food processer.
- Add salt, pepper, garlic powder, and Cajun seasoning to taste (I start with ¼ tsp each then adjust to taste).
- Add Italian bread crumbs. (NOTE: If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a just pasty.)
- Pour everything into a 9”x13” casserole dish, which has been greased with the other ¼ cup butter (NOTE: not all may be required).
- Sprinkle with additional bread crumbs.
- Sauté reserved shrimp in a tablespoon of the butter until pink. Arrange shrimp on top of the casserole.
- Bake for 20-25 minutes at 350 degrees F or until browned and bubbly.
- Remove from the oven and let rest for 10 minutes before eating.
- You can make this ahead of time and freeze before baking. Take it out the day before you need it and let it thaw in the refrigerator and bake right before serving. Serves 10-12 or 4 hungry Cajuns (just kidding).
