Mirliton Shrimp And Tasso Casserole Recipes

SHRIMP, TASSO, AND MIRLITON CASSEROLE

Steps:

• Preheat oven to 425°. Line 2 rimmed baking sheets with parchment paper. Spray a 2-quart baking dish with cooking spray.
• Place mirliton on prepared baking sheets, and coat with oil. Roast until lightly browned and tender, 25 to 30 minutes. Reduce oven temperature to 350°.
• In a large Dutch oven, heat butter over medium-high heat. Add tasso; heat until browned, 3 to 5 minutes. Remove tasso from pot, and set aside.
• Add yellow onion, green onion, bell pepper, celery, and garlic to Dutch oven; sauté until vegetables are softened, 3 to 5 minutes. Add roasted mirliton; crush about half of mirliton using a potato masher or fork. Cook over medium-high heat until mirliton has released its liquid and reduced slightly in volume, 13 to 15 minutes.
• Remove from heat. Stir in shrimp, bread crumbs, cream, eggs, thyme, Creole seasoning, and pepper. Spoon into prepared baking dish, and loosely cover with foil.
• Bake for 15 minutes.
• In a small bowl, stir together crackers and melted butter. Sprinkle casserole with cracker mixture and cheese, and bake until cheese is melted and filling is bubbly, about 25 minutes more. Garnish with green onion, if desired.

SHRIMP AND MIRLITON CASSEROLE

Steps:

• Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
• Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
• When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
• Preheat the oven to 350 degrees F.
• Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
• Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
• Add the eggs, 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.