Mirliton, Andouille and Shrimp Dressing

Recipe from John Besh

Adapted by Kim Severson

Total Time
1 hour 30 minutes
Rating
4(13)
Notes
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This is a typical Thanksgiving dish in southern Louisiana. —Kim Severson

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Ingredients

Yield:8 servings
  • Salt
  • 4mirlitons (also called chayote)
  • 1½pounds unsalted butter
  • 2yellow onions, in medium dice
  • 2bell peppers, in medium dice
  • 4stalks celery, in medium dice
  • 2bay leaves
  • Freshly ground pepper
  • Creole seasoning mix, to taste
  • 1baguette
  • 1½pounds medium shrimp (30 per pound), peeled and deveined
  • 1pound andouille sausage, or smoked Polish sausage, in quarter-inch slices
  • 1cup shrimp stock (see note)
  • 1bunch green onions, julienned
  • 1cup grated Parmesan cheese
  • 2cups panko
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

1004 calories; 79 grams fat; 47 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 34 grams protein; 1120 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring about a gallon of water, with 3 tablespoons of salt, to boil in a large pot. Add mirlitons and cook covered for 30 minutes. When tender, remove to a bowl of ice water. Once cooled, peel, then cut each in half and remove seed. Cut into medium dice and reserve.

  2. Step 2

    Heat oven to 350 degrees. Melt butter over medium heat in a large Dutch oven. Add onions, peppers, celery, bay leaves, salt, pepper, and Creole seasoning. Cook for 25 minutes, until vegetables are soft, and butter browns slightly.

  3. Step 3

    Meanwhile, tear up baguette and grind in food processor with metal blade attachment.

  4. Step 4

    Add shrimp to vegetables. When shrimp begin to take on color, add ground bread. Cook for 5 minutes, stirring constantly, to fully incorporate bread and let it absorb liquid. Remove from heat and add mirlitons, sausage, stock, green onions, and cheese. Stir well and adjust seasoning. Transfer to 9-inch-by-12-inch casserole and top with panko. Bake until warm and crusty, about 30 minutes.

Tip
  • For stock, simmer shrimp shells for 10 minutes in about 1½ cups of water.

Ratings

4 out of 5
13 user ratings
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Cooking Notes

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Lal B.

I doubt that anyone in the River Parishes (above NewOrleans) would call this recipe traditional. Or like it. Lal B.

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Credits

Adapted from John Besh

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