📝 About This Recipe
A cornerstone of New Orleans holiday tables, this savory dressing showcases the mirliton—also known as chayote squash—simmered until tender and tossed with succulent Gulf shrimp. This dish perfectly balances the delicate, slightly sweet flavor of the squash with the robust, peppery 'Holy Trinity' of Cajun aromatics and toasted breadcrumbs. It is a soulful, comforting classic that brings the spirit of the French Quarter right to your dining room.
🥗 Ingredients
The Squash Base
- 4 large Mirlitons (Chayote Squash) (halved lengthwise with pits removed)
- 4 quarts Water (for boiling)
- 1 tablespoon Salt (for the boiling water)
The Aromatics and Shrimp
- 4 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
- 1 pound Small Shrimp (peeled, deveined, and chopped if large)
- 2 teaspoons Creole Seasoning (like Tony Chachere's or Zatarain's)
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
The Binding and Topping
- 1.5 cups Italian Breadcrumbs (divided)
- 1/2 cup Green Onions (finely sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1/4 cup Parmesan Cheese (grated (optional for topping))
👨🍳 Instructions
-
1
Place the halved mirlitons in a large pot of salted water. Bring to a boil and cook for 30-45 minutes, or until the flesh is fork-tender.
-
2
Drain the mirlitons and let them cool until they can be handled. Using a spoon, scoop out the pulp into a bowl, being careful not to tear the skins if you plan to stuff them (otherwise, discard the skins).
-
3
Mash the mirliton pulp with a fork or potato masher. Place the mashed pulp in a fine-mesh strainer and press firmly to remove as much excess water as possible. This is crucial to prevent a soggy dressing.
-
4
Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish.
-
5
In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and celery (the Holy Trinity) and sauté for 8-10 minutes until soft and translucent.
-
6
Stir in the minced garlic and cook for another 1 minute until fragrant.
-
7
Add the raw shrimp to the skillet. Season with Creole seasoning, thyme, and cayenne. Cook for 3-4 minutes until the shrimp turn pink and are just cooked through.
-
8
Add the drained mirliton pulp to the skillet. Stir well to combine with the aromatics and shrimp, cooking for another 5 minutes to evaporate any remaining moisture.
-
9
Remove from heat. Fold in 1 cup of the breadcrumbs, the green onions, and the parsley. The mixture should be moist but hold together.
-
10
Transfer the mixture into the prepared baking dish. Level the top with a spatula.
-
11
In a small bowl, mix the remaining 1/2 cup of breadcrumbs with the Parmesan cheese (if using). Sprinkle this evenly over the top of the dressing.
-
12
Bake for 25-30 minutes, or until the top is golden brown and the dressing is bubbling around the edges.
💡 Chef's Tips
Squeeze the mirlitons thoroughly; they hold a surprising amount of water which can ruin the texture of the dressing. If you can't find mirlitons, chayote squash is the exact same vegetable found in most Hispanic grocery stores. For a richer flavor, use 'shrimp stock' instead of water to boil the squash. Don't overcook the shrimp in the skillet, as they will continue to cook in the oven. If the dressing looks too dry before baking, add a splash of chicken stock or melted butter.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Sauvignon Blanc or a local Abita Amber ale. Serve as a side dish to a traditional Creole Roasted Turkey or glazed ham. Accompany with a side of buttery garlic bread to soak up the flavors. Goes beautifully alongside a simple green salad with a sharp vinaigrette to cut through the richness. For a full Louisiana feast, serve with a side of smothered green beans and bacon.