12 servings
YouTube instructional video is at the bottom
What you’ll need
4 pounds Mirlitons
2 or 3 pounds fresh Louisiana shrimp
Ham seasoning (Cubed ham)
Crab meat or crab puree
Large eggs (Room temp)
Salted butter
Italian or Plain bread crumbs
Seasonings
Salt
Black pepper
Cayenne pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Onion powder
Garlic powder
1 yellow onion
celery
Green bell pepper
Garlic
Dried parsley
Dried thyme
Tools you’ll need
10 by 13 inch glass or metal pan
Potato peeler (Optional)
Preparation of ingredients
Seasonings
Step 1- Chop 1 yellow onion, Green onion ends, 3 ribs celery, 1 Green bell pepper, and 4 cloves garlic until minced and set aside. Make sure you rinse the celery, Green bell pepper and the mirlitons before preparing.
Mirlitons
Note– Step 1A is if you are peeling the Mirlitons. If you are not peeling the mirlitons, proceed to step two.
Step1A– Peel each Mirliton carefully with a potato peeler. Careful when peeling as the Mirlitons can get slimy on the outside. Rinse off with cold water to help with removing the slime.
Step 2- Cut each Mirliton in half and remove the seed using a small spoon. Once done chop each mirliton into medium sized chunks and place into a large bowl.
Step 3- Fill the large bowl with water until water level is 1 inch above the mirliton pieces. Add 1 1/2 teaspoons vinegar and stir. Let sit for 4 to 5 minutes. Once done add the mirliton pieces into a strainer and let sit until ready to be cooked.
Ham seasoning
Note- You will only need to chop 1/2 a pound that’s all you need.
Step 4- Chop large ham pieces into small bite sized cubes and set aside. If you ham cubes are already bite sized pieces, you can proceed to the next 5.
Shrimp
Step 5- Remove shrimp head and shrimp shell off of shrimp tails. Place the shrimp heads and shells into one bowl and place the shrimp tails into a separate bowl.
Step 6- Cut out the back of the shrimp using a sharp knife. Remove the shrimp’s digestive tract and place shrimp tails back into a medium sized bowl. Add Shrimp tails into a strainer and rinse with cold water. From there place back into the same medium sized bowl, cover with lid and place into fridge until ready to be cooked.
Par-Boiling the Mirlitons
Preheat fire to medium heat.
Step 7- Add 2 1/2 quarts water and 2 teaspoons salt into a large pot. Stir and let come to a boil. Once at a boil, add Mirliton pieces and stir. Let simmer for 30 minutes or until mirlitons are tender.
Step 8- Add mirliton pieces into a strainer and let cool for 20 to 30 minutes.
Making the Shrimp stock
Preheat fire to medium heat.
Step 9- Add 1 1/2 quarts water, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Seafood magic and Shrimp heads and shells into a medium sized pot. Stir all ingredients together and let simmer for 45 minutes.
Step 10- Add Shrimp heads and shells into mesh strainer with a medium sized bowl underneath it. Discard shrimp heads and shells. You should have 3 cups shrimp stock left in the medium sized bowl.
Making the dressing
Preheat fire to medium heat.
Step 11- Add 6 tablespoons salted butter, 1 1/2 cups chopped yellow onion, 1/3 cup chopped green onion ends, 1 cup chopped celery, and 2/3 cup chopped green bell pepper. Stir all ingredients together and let saute for 10 to 12 minutes stirring occasionally.
Step 12- Add 1 tablespoon chopped garlic, mirliton cubes, 1/2 or 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1/2 or 1 teaspoon Chef Paul’s seafood magic, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 1/2 teaspoons dried thyme, and 2 teaspoons dried parsley into a large pot. Stir all ingredients together and let saute for 3 to 4 minutes stirring occasionally.
Step 13- Add Shrimp tails, Ham seasoning (1/2 pound), 1/2 pound crab meat or crab puree. Stir all ingredients together and let simmer for 1 to 3 minutes.
Step 14- Turn fire off and add 1 1/4 cups shrimp stock and 1 1/4 cups Italian or plain bread crumbs. You can add more of the shrimp stock and bread crumbs as needed. Stir all ingredients together.
Step 15- Whisk together 2 large eggs (Room temp) and add it into a dressing. Stir all ingredients together until combined. Let cool for 15 minutes.
Baking the dressing
Preheat oven to 375 degrees.
Step 16- Spread butter along the bottom and sides of baking pan. Add dressing into baking pan and spread around as evenly as possible. Sprinkle Italian or plain bread crumbs on top of dressing.
Step 17- Place into a preheated 375 degree oven for 35 to 40 minutes. Once done remove from oven and let cool for 30 minutes to an hour before serving.
YouTube instructional video
