Sunday, November 20, 2011

Mirliton Dressing with Shrimp and Ham

This is my Mom's recipe that everyone LOVES. It is a Thanksgiving and Christmas MUST!   It is labor intensive, but you won't mind spending the time making this dressing knowing that your family will love you for it.
  • 6 mirliton
  • ½ stick of butter, plus 2 T. for the top
  • 1 C. of chopped onions
  • ½ C. of chopped bell pepper
  • ½ C. of chopped celery
  • 4 cloves of mined garlic
  • ½ bunch of green onions finely chopped
  • ¼ C. of fresh parsley finely chopped
  • 1 lb. of  shrimp, peeled and cut into small chunks
  • 1 lb. of ham, cut into small chunks
  • 1 t. Worcestershire sauce
  • ½ T. of salt
  • ½ T. of Tony Chachere’s Creole Seasoning
  • ¼ t. cayenne pepper
  • 1 ½ C. bread crumbs, more or less depending on the amount of liquid the shrimp draw, plus ¼ C. for the top
  • 1 egg, beaten
  1. In a large pot, boil the mirlitons for one hour or until tender
  2. Drain and cut each in half, then carefully scoop out the seeds
  3. Chop the mirlitons into small pieces and reserve
  4. In a heavy bottomed pot or Dutch oven on medium heat, add onions, bell peppers, and celery and cook until limp about 20 minutes
  5. Add garlic for 1 minute
  6. Add shrimp and cook for 10 minutes
  7. Add ham and cook for 10 minutes
  8. Add mirliton, green onions, parsley, Worcestershire, salt, Creole Seasoning, and cayenne pepper
  9. Fold all ingredients together and cook for 5 minutes
  10. Add the bread crumbs a little at a time, when it gets difficult to stir and the dressing starts to thicken up, you have the correct amount of bread crumbs
  11. Cut the heat and allow the dressing to sit for 5 minutes
  12. Then add the beaten egg, fold into the dressing
  13. Transfer the dressing into a casserole dish
  14. Sprinkle with extra bread crumbs and dot with butter
  15. Bake at 350 degrees for 20 minutes
Tips and Tricks:
·        When you are removing the seeds of the mirliton, it is important to get the membrane that surrounds the seed also,  It is filmy and should be removed.  The bottom of the mirliton is the toughest part.  Run you hand along the bottom edge, if it still feels tough and kind of prickly, cut it off as well.
·        If you make this ahead of time, you can place the dressing in the casserole dish you wish to serve it in and freeze it until you are ready to use it.  (Don’t add the extra bread crumbs or butter until after you defrost the dressing)


  1. You are obviously not from Louisiana, because you don't put ham, scrambled eggs or Worcestershire sauce in this dish.

  2. I AM from Louisiana and you should try it this way before being so judgmental.