New Orleans Style Stuffed Mirliton Casserole | Full Recipe
I hope you like this New Orleans Style Stuffed Mirliton Casserole with shrimp.
Thanks for stoppin' by!
Ingredients:
6 Mirlitons
1 large Onion
¼ cup of Oil
½ cup Green Onions
2 T Parsley Flakes
2 cloves Garlic
12 oz Stove Top Stuffing
1 lb Shrimp
½ tsp Tony Chachere’s Original Creole Seasoning (optional)
Chicken Broth
Directions:
1. Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
2. While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
3. Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
4. Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
5. When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
6. Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
7. Salt and pepper to taste. Add other spices if used.
8. Preheat the oven to 375 degrees.
9. Fill the mirliton shells with the mixture and place into a baking pan.
10. Bake until brown, approximately 45 minutes.
Timestamps:
01:15 Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
05:08 While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
06:48 Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
08:28 Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
11:26 When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
14:32 Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
16:15 Salt and pepper to taste. Add other spices if used.
17:26 Preheat the oven to 375 degrees.
17:32 Fill the mirliton shells with the mixture and place into a baking pan.
20:18 Bake until brown, approximately 45 minutes.
Creamy Crawfish Soup with Martha Stewart | Emeril Lagasse
Emeril joins Martha Stewart to share his spectacular Creamy Crawfish Soup. Like many soups, this one begins with sautéed vegetables for flavor. Fresh corn is added along with corn stock, and liquid crab boil before getting puréed until thick and creamy. Enriched with heavy cream and garnished with crème fraîche and crawfish tails for a taste of New Orleans at its best!
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New Orleans Seafood Mirliton dressing
New Orleans native Charlie Andrews demonstrates on how to make Mirliton dressing with Shrimp, ham seasoning and crab meat in it. A Mirliton or Chayote is a vegetable belonging to the squash family. It goes by several other names depending on the region. It is also well known and popular in the New Orleans area. It is used to make stuffed Mirlitons or Mirliton dressing. It is very similar to how we make our stuffed bell peppers. We use the mirliton itself in place of the ground beef. It is also healthier as it has little meat in it. This recipe calls for 12 servings. Not only is this dish great for the holidays like Thanksgiving and Christmas but it is absolutely delicious. Hope you all will give this recipe a try.
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Shrimp and Corn Soup | Poppa Earle's Recipes
The Best Cajun and Southern Recipes! One of our favorite soups, it's so full of flavor and tastes so fresh! This recipe is so easy to make and can be done in about an hour. A great dinner idea for your next family sit-down or to impress some friends. Enjoy!
New Orleans Stuffed Mirlitons – Simplified Keto Stuffed Chayote | Keto Recipe
Written recipe:
This keto recipe, New Orleans Stuffed Mirlitons, also called Stuffed Chayote, is an easy keto recipe that uses chayote squash, shrimp and ham. This keto stuffed chayote recipe has been adapted from Charlie Andrews’ version (link below), to be a keto, grain and gluten free version of one of New Orleans’ most popular recipes, especially made during the holidays. However, the chayote squash, which is a fruit native to Mexico, is also very popular in the southern states such as Louisiana where it is called a mirliton. Other names for chayote squash are christophene or christophine, cho-cho, mirliton or merleton, chuchu, cidra, guatila, centinarja, pipinola, pear squash, vegetable pear, chouchoute, choko, güisquil, labu siam, ishkus or chowchow, pataste, or tayota. WOW, so many names! But a chayote by any other name is great to cook with, because of its light taste, and that it takes on the flavour of the other ingredients you are using in your keto recipe. Chayote is versatile and sautéed chayote is a great side dish that complements just about any main protein.
Nutritionally, chayote squash is a wonderful, low carb, keto, diabetic diet, Banting diet ingredient because it is low calorie, low carb and high in fiber. Chayote is also high in vitamins C, B9 (folate) & B6, vitamin K, and high in minerals such as manganese, copper, zinc, potassium and magnesium.
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