Mirliton Casserole

Richard Murrell
This is my own version of a traditional New Orleans dish, commonly served during Thanksgiving and Christmas.

INGREDIENTS
4-6 mirlitons
onion powder
garlic powder
crab boil
½ stick REAL BUTTER
½ to 1 lb smoked sausage, hot sausage, andouille or kielbasa (cut into very small pieces)
¼ cup all purpose flour
1 can Cream of Mushroom soup
¼ cup creole seasoning (Tony Chachere’s or Zatarains)
1 lb small fresh shrimp. or frozen shrimp, thawed (smallest you can find)
½ cup chopped onions
½ cup chopped bell pepper
½ cup chopped celery
4-5 toes crushed fresh garlic
2-4 cups seasoned bread crumbs
½ cup grated parmesan cheese

Place mirlitons in pot and add water enough to cover them by by an inch or two. Remove mirlitons. Spice up the water as you
like. I usually add some garlic powder and onion powder (about 1 tsp each) and about 3 tbs of crab boil, powder or liquid. Place
onto burner, turn heat to HIGH and watch for it to boil. Reduce heat to MEDIUM, cover and allow to boil about 5-10 minutes to
season the water.

Return mirlitons to the boiling water and cover with lid.

Continue boiling about 20-30 minutes, checking with a fork until they are tender but firm (piercing with fork allows spices to
permeate the flesh of the mirliton, adding additional flavor).. Remove from heat and allow mirlitons to soak until they have cooled
enough to make them comfortable to peel. You may peel them right away, or leave them in the fridge for later.

Peel skin from cooked mirlitons, using a potato peeler. Once all are peeled, slice each in half, top to bottom, and cut seed pod
out. Cut each seeded half into smaller, about ½ inch sized pieces. Set aside.

In a large skillet, melt the ½ stick of butter and then, over low heat, saute chopped onion, garlic, celery and bell pepper until very
soft, about 5-7 minutes. Slowly stir in ¼ cup flour until well blended and cook over low heat for two minutes, stirring constantly.
Add smoked sausage and cut-up mirliton and cook over medium heat for 10-15 minutes, stirring periodically.

Stir in one can of Cream of Mushroom soup (do not add water) until well blended. Place shrimp in a bowl, sprinkle liberally with
creole seasoning and stir well to coat evenly, then add to mirliton mixture and cook 3-5 minutes more. Turn off heat. Begin
stirring in seasoned bread crumbs until consistency is about as thick as you like. Transfer into a casserole dish or foil pan.
Sprinkle with more bread crumbs and then parmesan cheese. Cover with foil and bake in 350-375 degree oven for 15-20
minutes. If you like a crusty top, remove foil for the final 5-7 minutes of baking. (Recipe can be doubled for more servings.)