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Tender mirliton squash folded with sweet Gulf shrimp, the holy trinity, and buttery seasoned breadcrumbs, baked until the top turns golden and the kitchen smells like a Louisiana grandmother's house at Christmas.
Mirlitons have been growing on Louisiana fences and arbors for generations. My grandmother Evangeline called them vegetable pears, and every fall when they came in heavy on the vine, she'd start planning who was getting casseroles for Christmas. This dish was her gift to neighbors, to church friends, to anyone who needed feeding. At Lagniappe, we serve it every Thanksgiving and Christmas, and folks line up for it like it's the main attraction.
The mirliton itself is mild, almost cucumber-like when raw, but something magical happens when you cook it down with the holy trinity and fold in Gulf shrimp. It becomes sweet and tender, a perfect canvas for Creole seasoning. The breadcrumb topping gets golden and crispy while the inside stays creamy and rich. That contrast is everything.
Here's what most recipes get wrong: they don't season in layers. You've got to season the shrimp before they hit the pan. Season the vegetables as they cook. Taste the filling before it goes in the dish. Then season your breadcrumbs too. By the time this casserole comes out of the oven, every bite has depth. That's the bayou way.
Quantity
6 medium (about 3 pounds)
Quantity
1 1/2 pounds
peeled and deveined
Quantity
2 teaspoons, divided
Quantity
6 tablespoons, divided
Quantity
1 large
finely diced
Quantity
4
finely diced
Quantity
1 medium
finely diced
Quantity
6 cloves
minced
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
freshly ground
Quantity
1/2 teaspoon
Quantity
1 teaspoon, plus more to taste
Quantity
1/2 cup
Quantity
1 cup
Quantity
1/2 cup
freshly grated
Quantity
3
thinly sliced
Quantity
2 tablespoons
chopped
| Ingredient | Quantity |
|---|---|
| mirlitons | 6 medium (about 3 pounds) |
| medium Gulf shrimppeeled and deveined | 1 1/2 pounds |
| Creole seasoning | 2 teaspoons, divided |
| unsalted butter | 6 tablespoons, divided |
| yellow onionfinely diced | 1 large |
| celery stalksfinely diced | 4 |
| green bell pepperfinely diced | 1 medium |
| garlicminced | 6 cloves |
| cayenne pepper | 1/2 teaspoon |
| black pepperfreshly ground | 1/2 teaspoon |
| dried thyme | 1/2 teaspoon |
| kosher salt | 1 teaspoon, plus more to taste |
| dry white wine | 1/2 cup |
| seasoned Italian breadcrumbs | 1 cup |
| Parmesan cheesefreshly grated | 1/2 cup |
| green onionsthinly sliced | 3 |
| fresh parsleychopped | 2 tablespoons |
Place whole mirlitons in a large pot and cover with cold salted water by two inches. Bring to a boil over high heat, then reduce to a steady simmer. Cook until a knife slides easily into the thickest part, about 45 minutes to an hour depending on size. They should be tender but not falling apart. Drain and let cool until you can handle them.
Cut each cooled mirliton in half lengthwise. Scoop out the soft seed (it's edible and delicious, so chop it up and add it to your filling). Using a spoon, scrape out the flesh, leaving about a quarter inch attached to the skin if you want to stuff the shells later. Roughly chop the flesh and set aside. You should have about four cups of chopped mirliton.
Pat shrimp dry with paper towels. Toss with one teaspoon of Creole seasoning until evenly coated. Melt two tablespoons of butter in a large skillet over medium-high heat. When the butter foams and the foam subsides, add shrimp in a single layer. Cook without stirring for one minute until pink on the bottom, then flip and cook thirty seconds more. The shrimp should be barely cooked through, still slightly translucent in the center. Transfer to a plate immediately. They'll finish cooking in the oven.
Add two more tablespoons of butter to the same skillet. When melted, add onion, celery, and bell pepper. Season with salt and cook over medium heat, stirring occasionally, until the vegetables are soft and the onion turns translucent, about ten minutes. You'll smell that familiar Louisiana perfume filling your kitchen. Add garlic and cook one minute more until fragrant.
Add the remaining teaspoon of Creole seasoning, cayenne, black pepper, and thyme to the vegetables. Stir to bloom the spices, about thirty seconds. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about two minutes. Add the chopped mirliton flesh and cook, stirring occasionally, until most of the liquid evaporates and the mixture holds together, about eight to ten minutes. Taste. Adjust seasoning. This is your last chance before it goes in the oven.
Remove skillet from heat. Roughly chop the seared shrimp into bite-sized pieces and fold them into the mirliton mixture along with half the green onions and half the parsley. Transfer everything to a buttered 9x13 inch baking dish (or stuff back into the reserved mirliton shells if going that route). Spread into an even layer.
Melt the remaining two tablespoons of butter. In a small bowl, combine breadcrumbs, Parmesan cheese, and melted butter. Toss with a fork until the crumbs are evenly moistened. Scatter the topping over the casserole in an even layer.
Preheat your oven to 375 degrees. Bake the casserole uncovered until the topping is deeply golden brown and the edges are bubbling, about 25 to 30 minutes. The breadcrumbs should be crispy and the filling should be hot all the way through. Let rest five minutes before serving. Scatter the remaining green onions and parsley over the top. Bring it to the table in the baking dish and let folks serve themselves.
1 serving (about 290g)
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