Mirliton Casserole
Bring bold Creole flavors to your table with this irresistible mirliton casserole, a comforting Southern classic brimming with shrimp, tender chayote squash, and a medley of aromatic vegetables. Perfectly seasoned with Creole spices, this dish balances savory richness with a hint of freshness from parsley and a crispy Parmesan breadcrumb topping. The mirlitons are boiled until tender, then scooped, chopped, and combined with sautéed shrimp, onions, celery, and bell peppers, creating a hearty filling that’s baked to golden perfection. Serve it in a casserole dish or use the mirliton shells for a stunning presentation. This mirliton casserole is an excellent choice for holiday gatherings or a cozy weeknight dinner, offering an authentic taste of Louisiana cuisine in every bite.
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Recipe Information
Ingredients
- 4 large mirlitons (chayote squash)
- 1 pound raw shrimp, peeled and deveined
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely diced
- 1 large green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 cup breadcrumbs
- 0.5 cup milk
- 2 teaspoons Creole seasoning
- 2 tablespoons parsley, finely chopped
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 small can cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with cooking spray.
Fill a large pot with water and bring it to a boil. Cut the mirlitons in half lengthwise and scoop out the seeds. Boil the mirlitons until tender, about 20 minutes. Drain and let them cool.
Once cool enough to handle, scoop out the flesh of the mirlitons, leaving a thin shell if you want to use them for presentation. Chop the flesh and set it aside.
In a large skillet, melt the butter over medium heat. Add the onion, celery, and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Add the shrimp to the skillet and cook until they turn pink and start to curl, about 3-4 minutes.
Stir in the chopped mirliton flesh and season with Creole seasoning, salt, and black pepper. Mix in the parsley and cook for another 2 minutes.
Remove the skillet from heat. Stir in the breadcrumbs, milk, and half of the grated Parmesan cheese until well combined.
Spoon the mixture into the prepared casserole dish (or into the mirliton shells if using) and spread it out evenly.
Sprinkle the remaining Parmesan cheese over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbling. Let it rest for a few minutes before serving.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 209 mg | 16% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
