This is a typical Thanksgiving dish in southern Louisiana.
Ingredients
- Salt
- 4 mirlitons (also called chayote)
- 1 ½ 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 ½ 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
- Nutritional Information
Nutritional analysis per serving (8 servings)
1105 calories; 89 grams fat; 50 grams saturated fat; 2 grams trans fat; 24 grams monounsaturated fat; 5 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 39 grams protein; 369 milligrams cholesterol; 1030 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- 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.
- 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.
- Meanwhile, tear up baguette and grind in food processor with metal blade attachment.
- 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.
- For stock, simmer shrimp shells for 10 minutes in about 1 1/2 cups of water.
Dining and Cooking