CAJUN STUFFED MIRLITON RECIPE RECIPES

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MIRLITON RECIPE | ALLRECIPES



Mirliton Recipe | Allrecipes image

Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.

Provided by MOUNTMAN

Categories     Bread Stuffing and Dressing

Total Time 2 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 12

6 (8-ounce) mirlitons (chayotes)
2 teaspoons olive oil
1 clove garlic, minced
1 medium onion, chopped
1 pound fresh shrimp, peeled and deveined
1 pound cooked, cubed ham
1 egg
1 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
½ cup dry bread crumbs for topping

Steps:

  • Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
  • When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
  • Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

Nutrition Facts : Calories 318.7 calories, CarbohydrateContent 23.1 g, CholesterolContent 141.3 mg, FatContent 14.1 g, FiberContent 3.8 g, ProteinContent 24.7 g, SaturatedFatContent 4.5 g, SodiumContent 1061.7 mg, SugarContent 4.4 g

SHRIMP AND MIRLITON CASSEROLE RECIPE | FOOD NETWORK



Shrimp and Mirliton Casserole Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 30 minutes

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

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.

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SHRIMP AND MIRLITON CASSEROLE RECIPE | FOOD NETWORK
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Total Time 2 hours 30 minutes
Category main-dish
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  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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See details


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The texture and crunch of a mirliton (there is actually a festival in New Orleans dedicated to the mirliton) has been compared to those of an apple, but with a cucumber-like flavor. Delicious mirlitons are available in the fall months and deserve a spot on your …
From southernliving.com
See details


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Nov 15, 2021 · Mirliton (chayote) squash is readily available in Louisiana, but feel free to substitute yellow squash or zucchini. The spice level is moderate so feel free to increase the Cajun seasoning or hot sauce. Instead of meat, try this recipe with crabmeat and …
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MIRLITON CASSEROLE WITH SHRIMP | FIRST...YOU HAVE A BEER
Dec 07, 2020 · Mirliton’s mild flavor is great for enhancing or reflecting the flavor of other ingredients, but this mirliton recipe allows the true mirliton flavor to stand on its own. Check out Grammie’s Mirliton Casserole with Shrimp , a combination of outstanding flavor and family tradition in a simple, no-angst recipe.
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See details


CREAM OF MIRLITON AND SHRIMP SOUP - LOUISIANA COOKIN
Nov 13, 2019 · To a large pot, add mirlitons and enough water to cover. Bring to a boil, and cook until fork-tender, about 45 minutes. Transfer mirlitons to a colander, and let stand until cool enough to handle.
From louisianacookin.com
See details


CAJUN CUISINE - WIKIPEDIA
Cajun cuisine (French: cuisine Cadienne [kɥi.zin ka.dʒɛn]) (Spanish: cocina Acadia) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.. Cajun cuisine …
From en.m.wikipedia.org
See details


CREOLE/CAJUN: VEGETABLES & SIDE DISHES - GUMBO PAGES
Dirty rice: Aunt Nettie's recipe Creole Eggplant dishes from Delmonico's, Galatoire's and the Bon Ton Cafe Garlic and Chive Mashed Potatoes; Greenbean and Artichoke casserole; Grilled Creole Mirliton Ratatouille; Linguine with Tomato-Parmesan Cream Sauce; Maquechoux: a delicious Cajun …
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STUFFED ARTICHOKE CASSEROLE - FIRST...YOU HAVE A BEER
May 28, 2018 · Stuffed Artichoke Casserole….easy to make and super delicious...artichoke hearts, garlic, lemon, bread crumbs and Romano Cheese . A fitting tribute to the Italian immigrants that contributed so much to the New Orleans and Louisiana culture.
From sweetdaddy-d.com
See details


DEEP SOUTH DISH: SOUTHERN CHRISTMAS DINNER MENU AND RECIPE ...
Nov 28, 2008 · In my extended Southern family, Christmas dinner is always a near duplicate of our Thanksgiving dinner with the addition of seafood dishes, but even in the South, recipes for a Christmas menu can range from the familiar turkey and dressing, to large cuts of prime beef and crown roasts, leg of lamb, dishes centered around at least seven fish recipes …
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SHRIMP ÉTOUFFéE | EMERILS.COM
Though it may sound very fancy, étouffée is French for "smothered" -- and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice. Here, shrimp take …
From emerils.com
See details


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