Description
A flavorful Shrimp and Mirliton Casserole combining tender mirlitons, succulent shrimp, seasoned ground meat, and aromatic vegetables, baked to golden perfection with a crunchy breadcrumb and Parmesan topping.
Ingredients
Scale
Mirliton
- 2½ lbs mirlitons (4–5 medium)
Shrimp
- 1 lb shrimp (51/60 size, bite-sized)
- 1 tsp liquid crab boil
Meat and Vegetables
- 1 lb seasoned ground meat (beef or chicken)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
Seasonings and Others
- 1 tbsp vinegar-based hot sauce
- Cajun seasoning, to taste
- Salt and pepper, to taste
- 4 cups French bread, cubed (stale or oven-dried)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Prepare Mirlitons: Boil whole mirlitons for 45 to 60 minutes until fork-tender. Allow them to cool, then peel off the skins, remove the seeds and tough core, and chop the flesh into pieces.
- Cook Shrimp: Soak the shrimp briefly in water seasoned with liquid crab boil. Then sauté the shrimp in butter over medium heat until they turn just pink. Remove from heat and set aside.
- Cook Meat and Vegetables: In a large skillet, brown the seasoned ground meat thoroughly. Add the diced yellow onion, green bell pepper, celery, and minced garlic to the skillet. Cook until the vegetables are softened and fragrant.
- Combine Ingredients: In a large mixing bowl, combine the chopped mirlitons, cooked shrimp, cooked meat and vegetable mixture, cubed French bread, vinegar-based hot sauce, Cajun seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Assemble Casserole: Grease a 9×13 inch baking dish and spread the mixture evenly inside. Sprinkle the top with breadcrumbs and grated Parmesan cheese.
- Bake: Preheat the oven to 350°F (175°C). Place the casserole in the oven and bake for 25 to 30 minutes until the top is golden brown and the casserole is bubbling hot.
Notes
- Use stale or oven-dried French bread cubes to absorb moisture and add texture to the casserole.
- Adjust Cajun seasoning and hot sauce according to your preferred spice level.
- Ensure shrimp are cooked just until pink to avoid toughness.
- Peeling and seeding mirlitons can be messy; gloves can help protect your hands.
- Leftovers can be refrigerated and reheated; the flavors often deepen after resting overnight.
