SHRIMP AND MIRLITON CASSEROLE
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.
MIRLITON PIE
Dr. Lance Hill (the Mirliton Man) was given this recipe by a neighbor over 25 years ago in Algiers, LA. This can be made with or without the pie crust and is similar to banana bread or bread pudding. Also called Chayote and Vegetable Pear, it is part of the squash family but you'd never believe you were eating squash with it's mild sweet flavor. Mirlitons are most commonly stuffed with a mixture of seasonings, herbs and ground meat or seafood.
Provided by Donna Graffagnino @StillWild
Categories Pies
Number Of Ingredients 8
Steps:
- Peel mirlitons under cool running water and remove seed.
- Dice and boil until tender and easy to mash. Drain well and return to pot and mash with a potato masher.
- Put mashed mirliton in a clean, lint free dish towel and twist to squeeze out most of the liquid.
- If not using a pie crust, grease a 9-inch glass pie pan or square baking pan with shortening or margarine. Preheat oven to 350 degrees.
- Beat together softened butter and sugar until light and creamy. By hand, mix in Bisquick, mirliton pulp and eggs. Then add cinnamon, vanilla and pecan pieces.
- Pour into prepared pan, or into pie crust and bake for 50-55 minutes, until the pie is a dark golden brown on top and bottom. Pie is ready when a knife inserted into the center comes out relatively clean.
- Serve hot or cold with whipped cream. *Variation: Add shredded coconut to mixture if desired.
MIRLITON
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 Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
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, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g
MIRLITON CASSEROLE
This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.
Provided by al_salihi
Categories Winter
Time 1h30m
Yield 16 1/2 pieces, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
- Drain and cool.
- Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
- Add shrimp and saute until pink.
- add garlic and parsley, bread crumbs, salt & pepper.
- Turn off heat.
- Take the mirlitons and cut in half lengthwise.
- Take a teaspoon and scoop out the seed and sac that surrounds it.
- Then scoop out the meat of the merliton and save it in the pan along with the dressing.
- You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
- If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
- Place a pat of butter on each half and bake in medium oven until browned and bubbly.
- You can make these ahead of time and freeze them.
- Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
- For variety, you can use hot sausage out of the casing or ground meat.
Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8
More about "mirliton pie recipes"
NEW ORLEANS MIRLITON PIE RECIPE • ROUSES SUPERMARKETS
From rouses.com
4/5 (8)Servings 6-8
- Preheat oven to 350 degrees. with cheesecloth or fine strainer, strain about 7 ounces of liquid from mirliton pulp.
MIRLITON PIE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
15 BEST MIRLITON RECIPES TO MAKE AT HOME - GLORIOUS …
From gloriousrecipes.com
BEST MIRLITON RECIPES: 13+ TASTY CHAYOTE SQUASH RECIPES TO MAKE
From bakeitwithlove.com
Ratings 2Category Christmas Dinner, Side Dish, ThanksgivingCuisine AmericanTotal Time 2 hrs 30 mins
MIRLITON PIE - RECIPE - COOKS.COM
From cooks.com
MIRLITON CUSTARD OR PIE - RECIPE - COOKS.COM
From cooks.com
NEW ORLEANS MIRLITON PIE, BY LANCE HILL
From mirliton.org
MIRLITON PIE RECIPE MIRLITON MIRLITON OFFICIAL WEBSITE MIRLITON (26.51 ...
From recipesmanuals.com
NEW ORLEANS MIRLITON PIE, BY LANCE HILL
From mirliton.org
MIRLITON PIE - CREOLE CAJUN CHEF
From creolecajunchef.com
MIRLITON PIE - NEW ORLEANS STYLE AKA CHAYOTE PIE - RECIPE …
From cooks.com
NEW ORLEANS MIRLITON PIE RECIPE | WHERE NOLA EATS
From nola.com
MIRLITON PIE - RECIPE - COOKS.COM
From cooks.com
MIRLITON CASSEROLE | COMMANDERS PALACE
From commanderspalace.com
INTERNATIONAL MIRLITON/CHAYOTE RECIPES - MIRLITON
From mirliton.org
MIRLITON PIE - RECIPE - COOKS.COM
From cooks.com
PICKLED MIRLITONS RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
MIRLITON PIE | EMERILS.COM
From emerils.com
You'll also love