Mirliton, Andouille And Shrimp Dressing Recipe

Name: Mirliton, Andouille And Shrimp Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 4 mirlitons (also called chayote); 1 1/2 pounds unsalted butter; 2 yellow onions, in medium dice; 2 bell peppers, in medium dice; 4 stalks celery, in medium dice; 2 bay leaves; Freshly ground pepper; Creole seasoning mix, to taste; 1 baguette; 1 1/2 pounds medium shrimp (30 per pound), peeled and deveined; 1 pound andouille sausage, or smoked Polish sausage, in quarter-inch slices; 1 cup shrimp stock (see note); 1 bunch green onions, julienned; 1 cup grated Parmesan cheese; 2 cups panko.

Servings: persons

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

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
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
3. Meanwhile, tear up baguette and grind in food processor with metal blade attachment.
4
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.

1794

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt, 4 mirlitons (also called chayote), 1 1/2 pounds unsalted butter, 2 yellow onions, in medium dice, and more.

Yes, Mirliton, Andouille And Shrimp Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mirliton, Andouille And Shrimp Dressing

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