Mirliton Casserole with Seafood

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Preparation time:
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Difficulty: Easy - for beginners


12 medium mirlitons
Butter for greasing plus 1 cup
4 cups finely chopped onions
6 large cloves garlic
6 medium bay leaves
1/4 cu minced fresh parsley
1 med yellow bell pepper, finely chopped
1 pound crabmeat
1 pound crawfish tails
1 pound boiled shrimp
salt, pepper
3/4 tsp tabasco
3 tbsp Worcestershire sauce
2 1/2 cups seasoned Italian bread crumbs

Topping: 3/4 cu seasoned italian bread crumbs, 1/2 cu butter, cut into thin pats


In large pot, boil mirlitons whole until they are fork tender (about 45 mins). Cool, peel, discard seeds and any stringy pulp. Chop pulp into (recipe calls for small pieces, not too small) in colander, drain well, cover, and refrigerate.

Preheat over to 375; butter 2 9x13 pans

In a saucepan or dutch over, melt butter, then add onions, garlic (cook until onions are clear), stir in mirlitons, bay leaves and parsley.

Reduce and simmer for 20 minutes, stirring occasionally. stir in bell peppers, add seafood (i do not add crabmeat very often), mix in salt pepper, tabasco and Worcestershire.

Gradually add bread crumbs (about 2 1/2 cu) to absorb liquid. Once done should be moist but not too wet. continue cooking for 5 mins more. Remove bay leaves and transfer to prepared pans

For Topping: sprinkle top of casseroles w/ 3/4 bread crumbs and dot w/ pats of butter -bake about 35 mins.


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