Shrimp and Mirliton Casserole Recipe
If you’ve ever longed for a bubbling, coastal casserole that brings the spirit of New Orleans straight to your kitchen, Shrimp and Mirliton Casserole is the dish you’ve been dreaming of! This classic blend of sweet Louisiana shrimp and the subtle richness of mirliton—also known as chayote—creates a memorable meal with a luscious texture, pops of fresh veggies, and a comfortingly creamy, cheesy finish. Whether you grew up with this casserole at your grandmother’s table or you’re discovering the joys of mirliton for the first time, this delightful recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds. There’s just something magical about each forkful of Shrimp and Mirliton Casserole that wraps you in Southern hospitality.
Ingredients You’ll Need
This Shrimp and Mirliton Casserole keeps it wonderfully simple, relying on familiar, fresh ingredients that elevate each other in the best way. Every component plays an important role in building layers of flavor, color, and texture—it’s comfort food the Cajun way!
- Mirlitons (chayote squash): Their tender bite soaks up all the savory goodness, and their subtle sweetness balances out the shrimp.
- Medium shrimp: Fresh, juicy shrimp give the casserole its star power—taste of the bayou in every bite!
- Butter and olive oil: This combo ensures a rich taste and helps veggies soften beautifully.
- Onion, green bell pepper, and celery: Known as the “holy trinity” in Cajun cooking, these add savory depth and essential fragrance.
- Garlic: Just a few cloves, but they make the whole dish pop with flavor.
- Seasoned breadcrumbs: They hold it all together and form a lovely golden top crust.
- Parmesan cheese: For a nutty, salty bite that melts right into the casserole.
- Shredded cheddar cheese: Adds a creamy richness with each forkful.
- Evaporated milk: The secret to ultra-creaminess without making the casserole heavy.
- Large egg: Just one for binding—it gives the casserole a cohesive, scoopable structure.
- Fresh parsley: Bright, herby freshness makes the whole dish come alive.
- Creole seasoning: This blend brings mild heat and that unmistakable Louisiana flavor.
- Paprika: For color and just a whisper of warmth.
- Salt and black pepper: To round out and heighten all the savory notes.
How to Make Shrimp and Mirliton Casserole
Step 1: Prep and Cook the Mirlitons
Start by peeling, halving, seeding, and dicing your mirlitons. Bring a big pot of salted water to a lively boil and add the diced squash. Let them simmer until just tender—about 15 minutes is perfect. Drain well and set them aside. They should be fork-tender, but not falling apart, setting the foundation for your Shrimp and Mirliton Casserole.
Step 2: Sauté the Vegetables and Shrimp
In a large skillet over medium heat, melt your butter together with olive oil. Toss in the holy trinity—onion, green bell pepper, and celery—along with garlic. Cook this aromatic medley until everything is softened and fragrant, about 5 minutes. Now add the shrimp and cook just until they turn pink and start to curl, which only takes about another 3 minutes. Remove from heat right away to keep those shrimp juicy.
Step 3: Mix the Casserole Filling
In a spacious mixing bowl, combine your cooked mirlitons and the sautéed shrimp mixture. Sprinkle in the breadcrumbs, Parmesan, and cheddar for cheesy depth, then pour in the evaporated milk and beaten egg to bind it all. Add chopped fresh parsley, Creole seasoning, paprika, and season with salt and black pepper. Gently fold everything together—you want an even mixture without smashing the ingredients.
Step 4: Bake Until Golden and Bubbling
Transfer your beautiful mixture into a greased 9×13-inch baking dish. Spread it out evenly, marvel at those gorgeous colors, and bake uncovered at 350°F for 30 to 35 minutes. The Shrimp and Mirliton Casserole should emerge with a golden, cheesy crust and a bubbling creaminess beneath. Let it cool for about 5 minutes before serving so it sets nicely for scooping.
How to Serve Shrimp and Mirliton Casserole
Garnishes
A classic Cajun casserole like this practically begs for a sprinkling of fresh parsley or sliced green onions just before serving. For a burst of vibrant color and zingy freshness, add a wedge of lemon on each plate—your crowd will love squeezing a little over their slice of Shrimp and Mirliton Casserole.
Side Dishes
This casserole is rich but balanced enough to be the centerpiece of your table. It pairs best with something to sop up those creamy juices, like fluffy white rice, crusty French bread, or even a pillowy cornbread. For a lighter meal, serve it with a crisp green salad tossed in a zesty vinaigrette.
Creative Ways to Present
If you want to elevate your presentation, spoon the Shrimp and Mirliton Casserole into individual ramekins for elegant, personal servings at a dinner party. Or try topping each portion with crispy fried onions, or a sprinkle of smoked paprika for extra flair. For Mardi Gras gatherings, go all out and serve alongside Cajun classics like gumbo or red beans and rice.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Mirliton Casserole keeps well for up to three days in the refrigerator. Be sure to store it in an airtight container to preserve its freshness, and allow the casserole to cool completely before transferring it to your fridge.
Freezing
You can freeze Shrimp and Mirliton Casserole either before or after baking! For best results, assemble the casserole, wrap tightly in multiple layers of plastic wrap and foil, and freeze for up to two months. If already baked, let the casserole cool completely before freezing individual portions. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply bake the casserole, covered, at 350°F until warmed through—this takes about 20-25 minutes. For single servings, a microwave works just fine, but sprinkle a tiny bit of water over your portion and cover with a damp paper towel to keep it from drying out. The flavors deepen and meld, making leftovers of Shrimp and Mirliton Casserole downright irresistible!
FAQs
What if I can’t find mirliton?
No worries! Zucchini is a great substitute and offers a similar mild, tender texture. Just be sure to pat it dry after cooking to prevent excess moisture.
Can I make Shrimp and Mirliton Casserole ahead of time?
Absolutely! Assemble the casserole a day ahead, refrigerate it covered, and bake just before you plan to serve. It’s a huge help when you’re entertaining or planning busy weeknight meals.
Is there a way to make this dish spicier?
Of course! Try adding extra Creole seasoning, a pinch of cayenne, or even a diced jalapeño for those who love a fiery kick. You can always serve hot sauce on the side too.
Can I substitute other seafood for the shrimp?
Yes! Lump crabmeat pairs beautifully in this casserole—try substituting half the shrimp for crab for a real treat. Crawfish tails also make a delicious swap if you want to keep it Cajun-inspired.
What wine or drinks go best with Shrimp and Mirliton Casserole?
Chilled Sauvignon Blanc or a crisp unoaked Chardonnay is a match made in heaven. For something non-alcoholic, lemonade or sweet tea balances the Cajun spices perfectly.
Final Thoughts
There’s a reason Shrimp and Mirliton Casserole is treasured in Louisiana homes: it brings comfort, flavor, and togetherness to any table. Once you try it, you’ll understand why this classic deserves a spot in your recipe collection—so don’t wait, gather your ingredients, and prepare to fall in love with a truly unforgettable casserole!
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Shrimp and Mirliton Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Shrimp and Mirliton Casserole is a flavorful and comforting dish that combines tender shrimp with the subtle sweetness of mirlitons, all baked to perfection with a cheesy, creamy topping.
Ingredients
For the Casserole:
- 4 medium mirlitons (chayote squash), peeled, halved, seeded, and diced
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- ½ cup seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
- 1 cup evaporated milk
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Creole seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
Instructions
- Cook Mirlitons: Boil diced mirlitons until tender, then drain.
- Prep Shrimp Mixture: Cook onion, bell pepper, celery, and garlic. Add shrimp and cook until pink.
- Combine Ingredients: Mix mirlitons, shrimp mixture, breadcrumbs, cheeses, milk, egg, parsley, seasonings, salt, and pepper.
- Bake: Transfer mixture to baking dish and bake until golden and bubbly.
- Serve: Allow to cool slightly before serving.
Notes
- For extra flavor, substitute half of the shrimp with lump crabmeat.
- You can prepare the casserole a day ahead, refrigerate, and bake before serving.
- Mirlitons can be replaced with zucchini if unavailable.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 4g
- Sodium: 560mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 155mg
