How To make New Orleans Shrimp& Squash Bisque
2 md Onions
6 c Chicken stock
2 sm Carrots, thinly sliced
2 tb Dill
1 t Tabasco
Salt & pepper to taste 2 tb Unsalted butter
4 md Yellow squash
2 md Potatoes, diced
2 ts Worcestershire sauce
1/2 lb Cooked shrimp
In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender. Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, then serve. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.
How To make New Orleans Shrimp& Squash Bisque's Videos
New Orleans Style Stuffed Mirliton Casserole | Full Recipe
I hope you like this New Orleans Style Stuffed Mirliton Casserole with shrimp.
Thanks for stoppin' by!
Ingredients:
6 Mirlitons
1 large Onion
¼ cup of Oil
½ cup Green Onions
2 T Parsley Flakes
2 cloves Garlic
12 oz Stove Top Stuffing
1 lb Shrimp
½ tsp Tony Chachere’s Original Creole Seasoning (optional)
Chicken Broth
Directions:
1. Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
2. While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
3. Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
4. Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
5. When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
6. Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
7. Salt and pepper to taste. Add other spices if used.
8. Preheat the oven to 375 degrees.
9. Fill the mirliton shells with the mixture and place into a baking pan.
10. Bake until brown, approximately 45 minutes.
Timestamps:
01:15 Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
05:08 While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
06:48 Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
08:28 Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
11:26 When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
14:32 Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
16:15 Salt and pepper to taste. Add other spices if used.
17:26 Preheat the oven to 375 degrees.
17:32 Fill the mirliton shells with the mixture and place into a baking pan.
20:18 Bake until brown, approximately 45 minutes.
Classic Shrimp & Fish Étouffée recipe
Become A Member of “Cooking With The Blues”
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.
Direct recipe link
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Basic CREAMY Crab Bisque Soup Recipe | Calling All My CRAB ???? Lovers!!
Want a smooth, Lux, and velvet-like textured soup to go along with your crusty bread, cheese biscuits or simply some fresh veggies? Look no further this BASIC Creamy Crab Bisque Soup is going to set your taste buds a blaze! I jokingly decided to try this recipe after watching Season 7 Episode 6 of good old classic Seinfeld! But when it turned out to be more than what my little mind could imagine; I just needed to make it a couple times before I dared bring it onto the Tube. But it's here ya'll and it's so good! I mean REALLY good!
ENJOY!
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INGREDIENTS:
3 tbsp. butter
1 medium onion, finely chopped
2 stalks of celery, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. Old Bay seasoning
2 cloves garlic, minced
2 tbsp. tomato paste
3 tbsp. flour
4 c. fish stock (or sub for low-sodium vegetable broth)
1 c. dry white wine (optional)
2 bay leaf
1/2 c. heavy cream
1 lb. lump crab meat
Freshly chopped parsley, for garnish
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How to make New Orleans Stuffed Mirlitons (2017 version)
New Orleans native Charlie Andrews demonstrates on how to make stuffed mirlitons with ham and shrimp. This recipe makes 14 stuffed mirlitons and it is one New Orleans most popular dishes to make during the holidays. Hope you all will give this New Orleans classic a try!
New Orleans Stuffed Mirlitons 2017 recipe link
Official Website for all recipes
Email
charliethecookandrews@gmail.com
Facebook
Instagram
To donate
GoFundMe
Cash App
$CharlieA504
PayPal (donate to email address)
charliethecookandrews@gmail.com
Recipe: Shrimp Tasso Mirliton Soup