Shrimp & Mirliton Dressing

Yield 10
112 ratings


  • 4 mirlitons, halved and seeded
  • 3 tablespoons extra virgin olive oil
  • 8 tablespoons butter
  • 1 medium onion, diced
  • 1 stalk celery, diced
1 green bell pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 pound medium wild-caught Gulf shrimp, peeled, deveined and finely chopped
  • 1/2 cup lump or claw crabmeat, picked over for shells
  • 4 cups diced day-old French bread
  • 2 cups chicken stock
1/2 teaspoon Creole seasoning
  • 1-2 dashes hot sauce
  • Salt and black pepper to taste


  1. Preheat the oven to 350 degrees.
  2. Rub mirliton halves with olive oil. Place them on a baking sheet, cut side down, and bake until they are fork-tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.

Melt the butter in a large skillet over moderate heat. Add the onion, celery and bell pepper and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the rosemary, sage, thyme and shrimp and stir frequently, until shrimp are just cooked, 3 to 5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Stir in the diced mirlitons and French bread. Add chicken stock and season with Creole seasoning, hot sauce, salt and pepper. Stir to combine.
  4. Spoon the dressing into a large buttered baking dish and bake until golden brown, 20 to 30 minutes.

Ingredients used in this recipe