A Thanksgiving staple in South Louisiana
Ingredients
4 mirlitons, halved and seeded
3 tablespoons extra virgin olive oil
8 tablespoons butter
1 medium onion, diced
1 stalk celery, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 pound medium wild-caught Gulf shrimp, peeled, deveined and finely chopped
1/2 cup lump or claw crabmeat, picked over for shells
4 cups diced day-old French bread
2 cups chicken stock
1/2 teaspoon Creole seasoning
1-2 dashes hot sauce
Salt and black pepper to taste
Directions
Preheat the oven to 350 degrees.
Rub mirliton halves with olive oil. Place them on a baking sheet, cut side down, and bake until they are fork-tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
Melt the butter in a large skillet over moderate heat. Add the onion, celery and bell pepper and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the rosemary, sage, thyme and shrimp and stir frequently, until shrimp are just cooked, 3 to 5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Stir in the diced mirlitons and French bread. Add chicken stock and season with Creole seasoning, hot sauce, salt and pepper. Stir to combine.
Spoon the dressing into a large buttered baking dish and bake until golden brown, 20 to 30 minutes.
Hey foodies! You’ve probably heard of traditional Thanksgiving stuffing, but let me introduce you to a real gem from the heart of Louisiana: Shrimp & Mirliton Dressing. If you've never tried it, you're in for a treat that's rich, savory, and absolutely unforgettable. I remember my grandma making huge batches every year, and the aroma alone would make our mouths water! First off, let's talk about mirlitons – also known as chayote squash. Don't be intimidated by their pear-like shape and ridged skin! They're mild in flavor, slightly sweet, and soak up all the delicious seasonings, making them perfect for this dressing. When picking mirlitons at the store, look for firm, unblemished ones. Preparing them is easy: just halve them, scoop out the seed, and bake until tender as the recipe suggests. The peeling part is much easier once they're cooked and cool enough to handle. Trust me, it’s worth the little effort! This Shrimp & Mirliton Dressing isn't just a side; it's a celebration of Gulf Coast flavors. The combination of succulent wild-caught Gulf shrimp, delicate lump crabmeat, and the trinity of onion, celery, and bell pepper (a staple in Creole and Cajun cooking) creates a depth of flavor that's hard to beat. The dried French bread acts as a perfect binder, soaking up all those savory juices and giving it that wonderful texture. And let's not forget the crucial Creole seasoning and a dash of hot sauce – they add that signature Louisiana kick without overpowering the seafood. Now, I often get asked about making this ahead of time, especially for busy holidays. Good news! You can definitely prepare the dressing mixture a day in advance. Just mix everything together, cover it tightly, and refrigerate. When you're ready to bake, let it come to room temperature for about 30 minutes before popping it into the oven. This helps it bake evenly. You can also bake it completely and gently reheat it, although fresh is always best! For those who are curious about "stuffed mirlitons" vs. "mirliton dressing," here's the scoop: while both use the star ingredient, stuffed mirlitons typically involve filling the hollowed-out mirliton halves with a similar mixture and baking them individually. Our recipe is for a dressing, which is baked in a larger dish, much like a traditional bread stuffing. However, if you want a fun presentation, you could absolutely use this dressing recipe to stuff pre-baked mirliton halves! Just reduce the baking time slightly if they are already cooked. This dish pairs wonderfully with roasted turkey, ham, or even grilled fish. It’s versatile and truly embodies the warmth and hospitality of South Louisiana cuisine. Give this Shrimp & Mirliton Dressing a try this holiday season – I promise it'll become a new favorite at your table, just like it is at mine!
What’s a mirliton? Sounds interesting