Mirliton, Shrimp and Crabmeat Casserole

Filed under Cajun Casseroles Seafood

Servings: 8

Recipe courtesy Emeril Lagasse, 2003. Serves 8 to 10.

Ingredients

  • 1 tsp Butter, unsalted, for the dish
  • 7 lb Mirliton, peeled, 1-inch thick slices, or 1 (7-pound) green pumpkin
  • 1/4 cup Vegetable oil
  • 1 1/4 cup Onion, yellow, finely chopped
  • 1/3 cup Garlic, finely chopped
  • 2 1/2 tsp Salt
  • 2 tsp Black pepper, freshly ground
  • 2 lb Shrimp, peeled and deveined
  • 1/2 lb Crab, lump crabmeat, picked over
  • 1/4 cup Green onion, finely chopped
  • 1/4 cup Parsley, fresh, finely chopped
  • 1 lb Gruyere cheese, or mozzarella, finely grated

Directions

  1. Put the mirlitons in a large pot with water 1 inch up the sides. Cover, bring to a boil and cook over medium-high heat until very tender, 40 to 45 minutes. Drain in a colander, pressing out as much liquid as possible.
  2. Heat the oil in a large pot over medium-high heat and cook the onion until soft, about 4 minutes. Add the garlic and cook 1 minute.
  3. Add the mirliton, salt and pepper and cook, stirring often, until very thick and most of the liquid has evaporated, 30 to 40 minutes. Watch near the end that it doesn't burn.
  4. Preheat the broiler. Gently stir in the shrimp, crabmeat, green onions and parsley and adjust the seasoning.
  5. Transfer to the buttered dish, spread the cheese over the top and broil until bubbly and lightly browned, about 5 minutes. Serve immediately.

Any bland squash can stand in for the mirliton or green pumpkin - yellow squash, zucchini or long green Italian squash. Big bland Jack o'lantern pumpkins work too, but not butternut or acorn squash.