Best Mirliton Casserole Recipes

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SHRIMP AND MIRLITON CASSEROLE



Shrimp and Mirliton Casserole image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 10 servings

Number Of Ingredients 25

2 pounds medium shrimp, peeled and deveined
4 tablespoons olive oil
1 1/2 tablespoons Emeril's Bayou Blast (Essence), recipe follows
2 cups chopped yellow onions
5 pounds (about 8) medium mirlitons (chayotes)
1/2 cup chopped green bell peppers
1 large jalapeno, seeded and minced (about 1/4 cup)
1/2 teaspoon dried thyme
1/4 cup minced garlic
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped green onions
1/4 cup finely chopped fresh parsley leaves
3 large eggs, lightly beaten
1 cup plus 1 tablespoon dried fine bread crumbs
1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce
3/4 pound freshly grated American cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
  • Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
  • When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
  • Preheat the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
  • Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
  • Add the eggs, 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

MIRLITON CASSEROLE



Mirliton Casserole image

This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.

Provided by al_salihi

Categories     Winter

Time 1h30m

Yield 16 1/2 pieces, 10-12 serving(s)

Number Of Ingredients 11

8 mirlitons (aka chayote or choko)
1 onion, diced fine
1 bell pepper, diced fine
2 stalks celery, diced fine
1/4 cup butter
2 lbs small shrimp, peeled & deveined
3 garlic cloves, diced fine
1/2 cup parsley, diced fine
1 cup fine fresh breadcrumb
salt & pepper
1/4 cup butter

Steps:

  • Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
  • Drain and cool.
  • Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
  • Add shrimp and saute until pink.
  • add garlic and parsley, bread crumbs, salt & pepper.
  • Turn off heat.
  • Take the mirlitons and cut in half lengthwise.
  • Take a teaspoon and scoop out the seed and sac that surrounds it.
  • Then scoop out the meat of the merliton and save it in the pan along with the dressing.
  • You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
  • 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 tad pasty.
  • Place a pat of butter on each half and bake in medium oven until browned and bubbly.
  • You can make these ahead of time and freeze them.
  • Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
  • For variety, you can use hot sausage out of the casing or ground meat.

Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8

CAJUN SHRIMP MIRLITON CASSEROLE



Cajun Shrimp Mirliton Casserole image

Categories     Garlic     Onion     Bake     Casserole/Gratin     Shrimp     Bell Pepper     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 9

7 medium mirliton (also called chayotes; 5 lb)
2 medium onions, chopped
2 green bell peppers, chopped
1 stick unsalted butter
3 large garlic cloves, minced
24 saltines, finely ground (3/4 cup)
2 lb large shrimp, shelled, deveined, and cut into 1/2-inch pieces
1/4 teaspoon cayenne, or to taste
2 tablespoons fine dry bread crumbs

Steps:

  • Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
  • Preheat oven to 400°F.
  • Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

MIRLITON (CHAYOTE) CASSEROLE



Mirliton (Chayote) Casserole image

In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways. Here's my version of Traditional Mirliton Casserole.

Provided by Donna Graffagnino

Categories     Seafood

Time 4h

Number Of Ingredients 20

5 lb about 8 medium mirlitons
1 lb ground beef
1 lb bulk pork sausage or ground pork
****or****
2 lb shrimp, crab, crawfish, scallops, any seafood you like (cooked or raw)
2 Tbsp olive oil
1 Tbsp creole seasoning (tony cacherie's or emeril's)
2 large onions, chopped
1 large red or green bell pepper, chopped
1 large carrot, peeled and chopped fine
3 stalk(s) celery, chopped
1 bunch green onions, sliced thin
1 large jalapeno, seeded and minced (about 1/4 c)
1/2 tsp dried thyme
1/4 c garlic, minced (not a typo)
1 tsp salt & freshly ground black pepper
1/4 c fresh parsley, chopped or 1/8 c dried
3 large eggs, lightly beaten
1+ c seasoned bread crumbs, lightly toasted
3/4 lb grated mozzarella or parmesan (optional)

Steps:

  • 1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
  • 2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
  • 3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
  • 4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
  • 5. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
  • 6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
  • 7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
  • 8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
  • 9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
  • 10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
  • 11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.

MIRLITON RITZ CASSEROLE



Mirliton Ritz Casserole image

I enjoy cooking Cajun food, and this is more creole than Cajun. My daddy used to say that the only difference between a Cajun and a creole, was their roux. Cajun roux is more of a darker brown base, and Creole, is more of a tomato base added to a lighter roux. (please note that recipe and picture are not my own, I do not...

Provided by Jennifer Ellis

Categories     Side Casseroles

Time 40m

Number Of Ingredients 10

1 lb ground beef
1 medium onion, chopped
1 small bell pepper, chopped
2 ribs of celery chopped
1 tsp garlic powder
1 can(s) cream of mushroom soup
1 box 8oz ritz crackers (keep 1 c. for the topping set aside)
1/2 tsp each.... parsley, salt
black or red pepper to taste butter for topping, paprika for garnish
4-5 chayote (or mirliton), squash

Steps:

  • 1. Peel/dice Mirlitons, brown ground beef, saute onions, bellpepper, and clery with the beef, add garlic , mirlitons, and 1/4 C. water, simmer until Mirletons are tender, add soup, and crushed crackers, and parsley/salt mixture, and ad favorite seasonings (if not listed here). Place in a casserole dish, top with crushed crashers, dot with butter, and paprika, and bake 30 min in a 350 degree oven.

MIRLITON CASSEROLE



MIRLITON CASSEROLE image

Categories     Side     Thanksgiving     Vegetarian     Casserole/Gratin     Squash

Yield 8 people

Number Of Ingredients 11

• 8 mirlitons (aka chayote or choko)
• 1 onion, diced fine
• 1 bell pepper, diced fine
• 2 stalks celery, diced fine
• 1/4 cup butter
• 2 lbs small shrimp, peeled & deveined
• 3 garlic cloves, diced fine
• 1/2 cup parsley, diced fine
• 1 cup fine fresh breadcrumbs
• salt & pepper
• 1/4 cup butter

Steps:

  • Directions: 1. Take the mirlitons and boil until tender by sticking a sharp knife into it, or roast in oven. If it goes in easily just as when testing a potato they are ready. Do not overcook. 2. Drain and cool. 3. Meanwhile, take your seasonings except for the garlic and parsley and saute until soft. 4. Add shrimp and saute until pink. (For variety, you can use hot sausage out of the casing or ground meat.) 5. Add garlic and parsley, bread crumbs, salt & pepper. 6. Turn off heat. 7. Take the mirlitons and cut in half lengthwise. 8. Take a teaspoon and scoop out the seed and sac that surrounds it. 9. Then scoop out the meat of the merliton and save it in the pan along with the dressing. 10. You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well. 11. 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 tad pasty. 12. Place a pat of butter on each half and bake in medium oven until browned and bubbly. 13. You can make these ahead of time and freeze them. 14. Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.

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