This here mirliton casserole, it’s a real good one. You know, it’s got all sorts of things in it, make your belly full and happy. I always say, a good casserole, that’s what life’s about. And this mirliton, it’s not like them fancy vegetables, it’s just good, plain, honest food. And with some shrimp and some other stuff, you got yourself a real meal.
So, you wanna know how to make this mirliton casserole, huh? Well, it ain’t too hard. First, you gotta get yourself some mirlitons. I don’t know what they call them in the city, some folks call them chayote. Just cut ’em up, boil them a bit, get ’em soft. Then, you want some onions, lots of onions. Chop them up fine. Garlic too, don’t be shy with the garlic. Everyone loves garlic, makes everything taste better.
- Mirlitons, gotta have them
- Onions, chop ’em up
- Garlic, lots of it
Now, this here tasso, that’s some good stuff. It’s like ham, but with a kick. You can find it at some stores, I reckon. If you can’t find it, regular ham will do. Chop that up too. Everything’s gotta be chopped up small, so it all cooks up nice and even.
And shrimp, oh, the shrimp! You can’t have this casserole without shrimp. Little ones, big ones, doesn’t matter. Just make sure they’re cleaned and peeled. Unless you like them shells, some folks do. Not me, though.
You take your onions and your garlic, and you fry ’em up in a pan. Just a little bit of oil, don’t need much. Get ’em all soft and smelling good. Then you throw in your tasso or your ham. Let that cook up a little bit, get some color on it.
Now, you gotta have something to hold it all together, right? That’s where the breadcrumbs come in. Just plain old breadcrumbs, nothing fancy. You can use the ones from the store, or you can make your own. Just take some old bread, dry it out, crumble it up. Easy peasy.
Once you got your onions and garlic and ham all cooked up, you throw in your cooked mirlitons. Mix it all up good. Then, you add your shrimp. Now, the shrimp don’t need long to cook, so don’t go off and leave it for too long, or they’ll get all tough. Just a few minutes, until they turn pink. That’s how you know they’re done.
- Fry onions and garlic
- Add tasso or ham
- Mix in cooked mirlitons
- Add shrimp, cook till pink
Then you stir in your breadcrumbs. Just enough to soak up all the juices, make it all stick together. You don’t want it too dry, but you don’t want it soupy either. Just right. This is part of what makes a good mirliton casserole. You gotta get the texture right.
Now, you can put some cheese on top if you like. Some folks like cheese on everything. I don’t mind a little cheese myself. Just sprinkle it on top, whatever kind you like. Cheddar, mozzarella, whatever you got.
Then you just pop it in the oven. Not too hot, about 350 degrees. Just until it’s all bubbly and the cheese is melted, if you put cheese on it. Maybe 20 minutes, 30 minutes. Just keep an eye on it. Don’t wanna burn it.
And that’s it! That’s how you make a mirliton casserole. It’s a good, hearty meal, that’s for sure. Feeds a whole crowd, too. And it’s even better the next day. Some things just get better with time. Like me, I reckon! Haha!
This is real Louisiana style comfort food. That’s what they call it. I just call it good eatin’. It is good for any occasion. You can make it for a weeknight dinner, or you can make it for a special occasion. If you have a potluck, this is a great dish to bring.
You can also add other things to this casserole if you want. Some people like to add corn, or bell peppers. You can add whatever you like, really. That’s the beauty of a casserole. You can make it your own. But the mirliton, shrimp and tasso casserole is the best if you ask me. There is just something about that combination.
This casserole is also pretty healthy. Mirlitons are good for you. They have lots of vitamins and minerals. And shrimp is a good source of protein. So, you can feel good about eating this casserole.
I hope you try this recipe. It’s one of my favorites. And I think you’ll like it too. It’s just good, honest food. And that’s what life’s all about, ain’t it? Good food, good company, and a full belly. What more could you ask for?
So there you have it. The secret to a perfect mirliton casserole. Well, maybe not a secret. More like, just how I make it. And I make it pretty darn good if I do say so myself. You should try it sometime. You won’t regret it.
