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Mirliton Casserole Recipe

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This recipe for Mirliton Casserole, by , is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, October 11, 2009


8 mirlitons (vegetable pears)
1 lb. crabmeat
1 lb. shrimp ( 70-90 count)
1/4 lb. butter
1 c. diced onions
1 c. diced celery
1/2 c. diced bell pepper (yellow or red)
1/4 c. minced garlic
1 T. chopped basil
1/4 c. chopped parsley
2 c. Italian bread crumbs

Boil mirlitons approximately 1 hour or until soft. Remove seeds and skin from each pear. Place the meat of the mirliton / pear into a blender to completely soften the contents. Place aside when completed. In a large skillet, melt butter. Add the onions, celery, bell pepper, garlic and basil to the butter and saute until soft (about 5 minutes). Add the shrimp and cook for additional 3 to 5 minutes or until shrimp turn pink. Add the mirlitons, and mix thoroughly. Cook for an additional 20 minutes. Remove from heat and season with salt, pepper and parsley. Add bread crumbs to absorb the liquid. Fold in the crabmeat. Add entire contents to a baking dish. Sprinkle with bread crumbs to cover the contents. Add about 4 pats of butter. Place in the oven at 350 for about 25 minutes.




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