Best 8 New Orleans Mirliton Casserole Recipes

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In the heart of Cajun Country, Louisiana, lies a unique culinary gem that embodies the region's rich cultural heritage: Mirliton Casserole. This delectable dish, hailing from New Orleans, is a harmonious blend of flavors and textures that will tantalize your taste buds. Mirliton, also known as chayote squash, takes center stage, adding a mild, nutty flavor to the casserole. It's seamlessly complemented by a savory combination of ground beef, aromatic vegetables, and a creamy sauce, creating a symphony of flavors that will leave you craving more. This article presents a collection of Mirliton Casserole recipes, each offering a distinct take on this classic dish. From traditional family recipes to modern twists, you're sure to find the perfect recipe that suits your palate and cooking preferences. So, gather your ingredients, preheat your oven, and embark on a culinary journey to the heart of Louisiana with this iconic Mirliton Casserole.

Here are our top 8 tried and tested recipes!

SHRIMP AND MIRLITON CASSEROLE



Shrimp and Mirliton Casserole image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 10 servings

Number Of Ingredients 25

2 pounds medium shrimp, peeled and deveined
4 tablespoons olive oil
1 1/2 tablespoons Emeril's Bayou Blast (Essence), recipe follows
2 cups chopped yellow onions
5 pounds (about 8) medium mirlitons (chayotes)
1/2 cup chopped green bell peppers
1 large jalapeno, seeded and minced (about 1/4 cup)
1/2 teaspoon dried thyme
1/4 cup minced garlic
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped green onions
1/4 cup finely chopped fresh parsley leaves
3 large eggs, lightly beaten
1 cup plus 1 tablespoon dried fine bread crumbs
1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce
3/4 pound freshly grated American cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

NEW ORLEANS STUFFED MIRLITONS RECIPE - (3.9/5)



New Orleans Stuffed Mirlitons Recipe - (3.9/5) image

Provided by JimMac

Number Of Ingredients 13

6 medium-to-large mirlitons
1 egg, beaten
3 tablespoons oil or butter or bacon grease
Salt and pepper to taste
1 medium white onion, chopped
3/4 cup seasoned bread crumbs
2/3 cup thinly sliced green onions
1 pound raw shrimp, peeled
2 cloves garlic, minced
1/2 pound ham, diced
1/2 cup celery, minced
Dash Tabasco
1/4 cup parsley, minced

Steps:

  • Boil mirlitons until tender, cut in half and remove seeds. Scoop out inside of mirlitons leaving enough flesh to keep shell intact. In a large heavy skillet, heat oil or bacon grease. Sauté onions, garlic and celery until soft. Add shrimp and ham. Cook 10 minutes. Remove excess water from mirliton and mash. Add all remaining ingredients except 1/4 cup seasoned bread crumbs. Fill the reserved shells. Melt 2 tablespoons butter. Stir in reserved crumbs. Sprinkle evenly over mirlitons. Bake at 350 degrees for 25 minutes.

MIRLITON (CHAYOTE) CASSEROLE



Mirliton (Chayote) Casserole image

In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways. Here's my version of Traditional Mirliton Casserole.

Provided by Donna Graffagnino

Categories     Seafood

Time 4h

Number Of Ingredients 20

5 lb about 8 medium mirlitons
1 lb ground beef
1 lb bulk pork sausage or ground pork
****or****
2 lb shrimp, crab, crawfish, scallops, any seafood you like (cooked or raw)
2 Tbsp olive oil
1 Tbsp creole seasoning (tony cacherie's or emeril's)
2 large onions, chopped
1 large red or green bell pepper, chopped
1 large carrot, peeled and chopped fine
3 stalk(s) celery, chopped
1 bunch green onions, sliced thin
1 large jalapeno, seeded and minced (about 1/4 c)
1/2 tsp dried thyme
1/4 c garlic, minced (not a typo)
1 tsp salt & freshly ground black pepper
1/4 c fresh parsley, chopped or 1/8 c dried
3 large eggs, lightly beaten
1+ c seasoned bread crumbs, lightly toasted
3/4 lb grated mozzarella or parmesan (optional)

Steps:

  • 1. 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.
  • 2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
  • 3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
  • 4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
  • 5. 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.
  • 6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
  • 7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
  • 8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
  • 9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
  • 10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
  • 11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.

MIRLITON, SHRIMP AND TASSO CASSEROLE



Mirliton, Shrimp and Tasso Casserole image

Provided by Commander's Palace

Categories     Appetizer, Side

Time 3h

Yield 12 side dishes

Number Of Ingredients 9

4 whole mirlitons (If you're going to do this you might as well make enough for the next day)
1 gal water for boiling mirlitons
3-4 medium onions, finely chopped
21 toes (cloves) (YES!) garlic, finely chopped
2 cups Italian style breads crumbs
2 ¼ cups Parmesan cheese, finely grated
1 tbl. Kosher salt
1 tsp. black pepper
1 cup olive oil for drizzling

Steps:

  • In a large pot, add mirliton and cover with cold water. Season with salt and bring to a boil. Cook for 1 hour or until fork tender. (Pierce with paring knife and you should feel a little resistance.)
  • Drain. Let cool on an open space. (Note: the mirliton should be treated as a root vegetable, which have very high water content. It is important not to overcook or shock with cold water to cool. This will cause the vegetable to lose its flavor and make the casserole watery.)
  • Peel the skin from the mirliton with a paring knife. Cut in half from stem, top to bottom, de-seed, lightly mash. Drain excess liquid from mash.
  • In a large pot over medium heat, add 1 tablespoon butter and sauté tasso for about four minutes or until brown.
  • Add onions, season with salt and pepper, and sauté for 4 to 5 minutes or until tender.
  • Stir in shrimp and garlic and sauté for 30 seconds.
  • Add mirliton and sauté for 3 minutes, constantly stirring. Remove from heat and season.
  • Run 1 tablespoon of butter into 3 inch deep, large surface casserole dish. Add mixture and pat down lightly with hand.
  • Optional: For custard, mix eggs, milk, and seasoning and whisk. Mix together with other ingredients.
  • Preheat oven to 350°F.
  • For topping, melt remaining butter. Add breadcrumbs, green onions, and seasoning and top casserole with mixture.
  • Cover casserole with foil and bake for 1 hour. Remove foil. Bake for 30 to 40 minutes or until golden brown..

CAJUN SHRIMP MIRLITON CASSEROLE



Cajun Shrimp Mirliton Casserole image

Categories     Garlic     Onion     Bake     Casserole/Gratin     Shrimp     Bell Pepper     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 9

7 medium mirliton (also called chayotes; 5 lb)
2 medium onions, chopped
2 green bell peppers, chopped
1 stick unsalted butter
3 large garlic cloves, minced
24 saltines, finely ground (3/4 cup)
2 lb large shrimp, shelled, deveined, and cut into 1/2-inch pieces
1/4 teaspoon cayenne, or to taste
2 tablespoons fine dry bread crumbs

Steps:

  • Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
  • Preheat oven to 400°F.
  • Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

GRANDPA'S MIRLITON DRESSING (NEW ORLEANS STYLE)



Grandpa's Mirliton Dressing (New Orleans Style) image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 12

8 - 10 mirlitons (coyote squash)
1 lb ground meat
Seasoning to taste
1 bunch green onions
6 cloves garlic, minced
1/2 cup parsley
2 stalk s celerey, minced (real small)
1/2 green pepper, chopped (real small)
1 lb shrimp (optional)
Butter
2 cups Italian Style Bread Crumbs (More or less as desired)
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. Boil mirlitons, until soft. Cool, peel and cube. Fry ground meat, season to your taste. When ground meat is done, strain grease.
  • Mix all ingredients, (except for the butter, bread crumbs and cheese), in a large pot. Pour into a 13 x 9 x 2 inch pan. Sprinkle bread crumbs and a little parmesan cheese on top. Top with a little butter
  • Bake for approximately 30 minutes, or until golden brown and bubbly.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MIRLITON CASSEROLE



Mirliton Casserole image

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

8 mirlitons (aka chayote or choko)
1 onion, diced fine
1 bell pepper, diced fine
2 stalks celery, diced fine
1/4 cup butter
2 lbs small shrimp, peeled & deveined
3 garlic cloves, diced fine
1/2 cup parsley, diced fine
1 cup fine fresh breadcrumb
salt & pepper
1/4 cup butter

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

MIRLITON



Mirliton image

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

6 (8-ounce) mirlitons (chayotes)
2 teaspoons olive oil
1 clove garlic, minced
1 medium onion, chopped
1 pound fresh shrimp, peeled and deveined
1 pound cooked, cubed ham
1 egg
1 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
½ cup dry bread crumbs for topping

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

Tips:

  • Choose tender mirlitons: Look for small to medium-sized, bright green mirlitons with smooth skin. Avoid any with blemishes or soft spots.
  • Prepare mirlitons properly: Cut mirlitons in half lengthwise and scoop out the seeds. If the mirlitons are large, you may need to cut them into smaller pieces.
  • Use fresh, flavorful ingredients: The fresher the ingredients, the better your casserole will taste. Use high-quality olive oil, garlic, onions, and bell peppers.
  • Don't overcook the mirlitons: Mirlitons should be tender but still slightly firm. Overcooking will make them mushy.
  • Season to taste: Don't be afraid to add more salt, pepper, or other seasonings to your casserole to taste.

Conclusion:

New Orleans Mirliton Casserole is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its unique flavor and texture, this casserole is sure to be a hit at your next gathering. Whether you're a seasoned cook or a beginner, you'll love this recipe. So next time you're looking for a tasty and healthy dish to serve, give New Orleans Mirliton Casserole a try!

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