Mirliton Casserole

  • Yield: 6 to 8 servings


4-- mirlitons
1stick plus 4 tablespoons butter, divided
2pounds raw small shrimp, peeled
1cup minced yellow onion
2-- garlic cloves, pressed
2-- bay leaves
1tablespoon chopped fresh parsley
3/4cup Italian breadcrumbs, divided
1teaspoon salt
1/4teaspoon black pepper
1tablespoon Worcestershire sauce
1/4teaspoon Tabasco sauce


  1. Boil whole mirlitons for 45 minutes or until tender.  Peel, remove seeds and center strings, and mash pulp.  Melt 1 stick butter in a large skillet.  Stir in pulp, shrimp, and next 4 ingredients.  Simmer 20 minutes, stirring occasionally.  Gradually stir in 1/2 cup breadcrumbs.  Add salt and remaining 3 ingredients.  Simmer 5 minutes, stirring constantly.  Remove bay leaves and pour into a 2-quart casserole dish.  Sprinkle with remaining 1/4 cup breadcrumbs.  Dot with remaining 4 teaspoons butter.  Bake at 350F for 2o to 25 minutes.


Recipe reprinted with permission from the Junior League of New Orleans’ Jambalaya (The Junior League of New Orleans, La., 1983).