Best Mirliton Andouille Gulf Shrimp Dressing Recipes

MIRLITON, ANDOUILLE AND SHRIMP DRESSING

Mirliton, Andouille and Shrimp Dressing image

This is a typical Thanksgiving dish in southern Louisiana.

Provided by Kim Severson

Categories casseroles, side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

Ingredients

Salt
4 mirlitons (also called chayote)
1 1/2 pounds unsalted butter
2 yellow onions, in medium dice
2 bell peppers, in medium dice
4 stalks celery, in medium dice
2 bay leaves
Freshly ground pepper
Creole seasoning mix, to taste
1 baguette
1 1/2 pounds medium shrimp (30 per pound), peeled and deveined
1 pound andouille sausage, or smoked Polish sausage, in quarter-inch slices
1 cup shrimp stock (see note)
1 bunch green onions, julienned
1 cup grated Parmesan cheese
2 cups panko

Steps:

Bring about a gallon of water, with 3 tablespoons of salt, to boil in a large pot. Add mirlitons and cook covered for 30 minutes. When tender, remove to a bowl of ice water. Once cooled, peel, then cut each in half and remove seed. Cut into medium dice and reserve.
Heat oven to 350 degrees. Melt butter over medium heat in a large Dutch oven. Add onions, peppers, celery, bay leaves, salt, pepper, and Creole seasoning. Cook for 25 minutes, until vegetables are soft, and butter browns slightly.
Meanwhile, tear up baguette and grind in food processor with metal blade attachment.
Add shrimp to vegetables. When shrimp begin to take on color, add ground bread. Cook for 5 minutes, stirring constantly, to fully incorporate bread and let it absorb liquid. Remove from heat and add mirlitons, sausage, stock, green onions, and cheese. Stir well and adjust seasoning. Transfer to 9-inch-by-12-inch casserole and top with panko. Bake until warm and crusty, about 30 minutes.

Nutrition Facts : @context http, Calories 976, UnsaturatedFat 24 grams, Carbohydrate 46 grams, Fat 78 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 47 grams, Sodium 1110 milligrams, Sugar 7 grams, TransFat 3 grams

MIRLITON, ANDOUILLE, & GULF SHRIMP DRESSING

Mirliton, Andouille, & Gulf Shrimp Dressing image

My "tweaked" version of a Commander's Palace recipe. This has quickly become an instant Thanksgiving favorite. Really, a taste of New Orleans! If mirliton (or chayote squash) is unavailable, you can substitute eggplant. Important: Boil the mirlitons BEFORE peeling them, as peeling raw mirliton is murder on your hands!

Provided by spaghetti_soprano

Categories Vegetable

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup butter
1 large onion, medium diced
3 celery ribs, medium diced
1 yellow bell pepper, medium diced
1 red bell pepper, medium diced
6 -8 garlic cloves, chopped
1 lb andouille sausage, medium diced
2 tablespoons fresh thyme leaves, chopped
3 bay leaves
2 -3 lbs gulf shrimp, medium, peeled and de-veined
creole seasoning
3 cups chicken stock
8 cups French bread, roughly chopped and lightly toasted
8 -9 medium mirlitons

Steps:

Cook unpeeled mirliton in salted water 40 minutes to an hour or until fork tender. Drain and cool, but do not shock with cold water. Peel with vegetable peeler, remove seeds and mash lightly, drain some, but not all liquid that accumulates after mashing.
In a large soup pan, melt butter and brown andouille. Add onions, celery, peppers, garlic, and herbs. Cook over medium heat until vegetables are tender.
Add shrimp, Creole seasoning and chicken stock; cook until shrimp are just cooked. (pink and curled). Remove bay leaves.
Remove from heat and add mirlitons, then bread, stirring with a wooden spoon until bread is moist but not too wet, adjust seasoning. You may add more bread or stock depending on dryness.
Grease 3 in deep casserole with butter, add dressing, and cover with foil.
Bake in preheated 350F oven 50 minutes or til bubbly around edges; remove foil and continue cooking until brown, about 30 minutes.

Nutrition Facts : Calories 635, Fat 30.1, SaturatedFat 14.3, Cholesterol 211.3, Sodium 1352.1, Carbohydrate 57, Fiber 5.7, Sugar 5.1, Protein 33.9