How To make Mirliton El Casserole

New Orleans Seafood Mirliton dressing

New Orleans native Charlie Andrews demonstrates on how to make Mirliton dressing with Shrimp, ham seasoning and crab meat in it. A Mirliton or Chayote is a vegetable belonging to the squash family. It goes by several other names depending on the region. It is also well known and popular in the New Orleans area. It is used to make stuffed Mirlitons or Mirliton dressing. It is very similar to how we make our stuffed bell peppers. We use the mirliton itself in place of the ground beef. It is also healthier as it has little meat in it. This recipe calls for 12 servings. Not only is this dish great for the holidays like Thanksgiving and Christmas but it is absolutely delicious. Hope you all will give this recipe a try.

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MIRLITON & SHRIMP SOUP (Chayote Squash)

MIRLITON & SHRIMP SOUP. (Chayote Squash) Holiday Side Dish suitable for Thanksgiving, Christmas or New Years.
Recipe Ingredients:
8-10 Mirlitons
3 pounds shrimp peeled, deveined and cut in half
1/4 cup olive oil
1/2 cup butter
1 large yellow onion chopped fine
6-8 toes garlic minced
2 stalks celery chopped fine
1/4 cup flatleaf parsley chopped fine
1 tsp dry basil
1 tsp dry thyme
2 Tbsp. Old Bay seasoning
4 Bay Leaves
2 Tbsp. flour
2 Quarts low sodium chicken stock
1 cup half and half
salt and pepper to taste
Directions:
Cut Mirlitons Chayote squash in half lengthwise and boil in water until fork tender. Remove seed. Peel skin and cut into cubes. Place cubes in a strainer to drain. Mash and set aside. (Note: the seeds are delicious with olive oil and vinegar)
Melt butter in a 6-7 quart pot. Sauté onions, celery, parsley and garlic. Add mashed mirlitons, cook about 10 minutes over medium heat. Add the basil, thyme and Old Bay. Stir in the flour and blend in well. Add 2 quarts of chicken stock. Let simmer for 10 minutes. Use an emersion blender to create a smooth soup. Add shrimp and bay leaves and simmer for 10 minutes or until shrimp are cooked. Test for salt and pepper. Remove from heat and add the half and half. Ready to serve!

How to Make New Orleans Style #MirlitonDressing Easy & Delicious Holliday Side Dish!

Hey! Thanks for tuning in! Here's a little footage of my take on mirliton dressing. I've listed the ingredients I used, but you can adjust according to how much or how little you are preparing. This made an 11x9 in size pan.

~Ingredients~

1 tbsp parsley
2 tbsp olive oil
5 green onions
2 cloves of garlic
16 large mirlitons
1 med white onion
2 cups of diced ham
1 small green pepper
1 tbsp parmesan cheese
Creole seasoning to taste
1 cup Italian breadcrumbs
garlic/onion powder to taste
1-2lbs shrimp peeled & deveined*reserve shells & heads for stock*

Mirliton Dressing

Learn how to make a mirliton dressing with LSU AgCenter area nutrition and SNAP-Ed agent Quincy Vidrine. This video is part of the LSU AgCenter Flavors of Louisiana video series.

Ica Crawford Pickles Mirliton at the Southern Food & Beverage Museum

GroNola founder Ica Crawford makes Pickled Mirliton at the Southern Food and Beverage Museum. Ica chose this recipe to demonstrate pickling techniques from Talk About Good II the Junior League of Lafayette's community cookbook. These pickled mirliton are a great side or starter for the holidays, family dinners, or dinner parties with friends. Visit us at the Southern Food and Beverage Museum for more great Southern Food history: natfab.org

How to Make Shrimp Mirliton Corn Macque Choux

Chef Patrick Mould shows you how to make Shrimp Milriton Corn Macque Choux.