Mirliton Andouille And Shrimp Dressing Recipes

Steps:

• Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
• Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well combined.
• Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes.

Steps:

• 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.

Steps:

• Cook unpeeled mirliton in salted water 40 minutes to an hour or until fork tender. Drain and cool, but do not shock with cold water. Peel with vegetable peeler, remove seeds and mash lightly, drain some, but not all liquid that accumulates after mashing.
• In a large soup pan, melt butter and brown andouille. Add onions, celery, peppers, garlic, and herbs. Cook over medium heat until vegetables are tender.
• Add shrimp, Creole seasoning and chicken stock; cook until shrimp are just cooked. (pink and curled). Remove bay leaves.
• Remove from heat and add mirlitons, then bread, stirring with a wooden spoon until bread is moist but not too wet, adjust seasoning. You may add more bread or stock depending on dryness.
• Grease 3 in deep casserole with butter, add dressing, and cover with foil.
• Bake in preheated 350F oven 50 minutes or til bubbly around edges; remove foil and continue cooking until brown, about 30 minutes.

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.

Steps:

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

Steps:

• Chop onions, celery, and garlic fine. A food processor can be used.
• Melt butter in a large saute pan until it stops foaming.
• Add the vegetables and saute until softened (5-8 minutes).