Mirliton, Andouille and Shrimp Dressing

Name: Mirliton, Andouille and Shrimp Dressing
Yield: 8 servings
Cuisine: Southern
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

Recipe from John Besh

Adapted by Kim Severson

Published October 30, 2007

Total Time: 1 hour 30 minutes
Rating: 4(13)
Comments: Read comments

This is a typical Thanksgiving dish in southern Louisiana. —Kim Severson

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Ingredients

Yield:8 servings

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

Ingredient Substitution Guide

Preparation

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