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Ingredient
Mirliton and Shrimp dressing
Introduce
Chef :
Brian MooreMirliton and Shrimp dressing
A NOLA favorite! This recipe courtesy of Chef John Besh.
Ingredient
Food ration :
6 servings
3 Tbl
olive oil
8 Tbl
butter
1 stalk
celery, diced
2 cloves
garlic, minced
1 sprig
fresh thyme leaves
1 sprig
fresh rosemary leaves, chopped
1 sprig
fresh sage, chopped
1/2 c
crabmeat, picked over
2 c
chicken stock
1/2 tsp
Creole Spice
1-2 dashes
Tabasco
Cooking instructions
* Step 1
Preheat oven to 350°F.
* Step 2
Rub the mirlitons with oil & place on baking sheet cut side down. Bake until they are fork tender and easily peeled - about 45 minutes.
* Step 3
Set aside to cool. Then peel & cut into 1-in. pieces.
* Step 4
Melt the butter in a large skillet over moderate heat.
* Step 5
Add trinity (onions, celery & bell pepper) and cook until the onions are translucent - about 5 minutes.
* Step 6
Add the garlic and cook another minute.
* Step 7
Increase heat to medium-high, add the fresh herbs and shrimp. Stir frequently until shrimp are just cooked - 3-5 minutes.
* Step 8
Stir in the crabmeat.
* Step 9
Transfer to a large mixing bowl.
* Step 10
Add diced mirlitons and remaining ingredients. Stir until well combined.
* Step 11
Spoon the dressing into a large buttered baking dish and bake until golden brown - 20-30 minutes.
Note: if there is a photo you can click to enlarge it
Tag
mirlitons (chayote), halved & seeded
olive oil
butter
medium onion diced
celery, diced
green bell pepper, seeded & diced
garlic minced
fresh thyme leaves
fresh rosemary leaves chopped
fresh sage (chopped)
medium Louisiana or wild American shrimp, peeled, deveined & finely chopped
crabmeat, picked over
diced day-old French bread
chicken stock
Creole Spice
Tabasco
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