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    You are in: Home / Recipes / Mirliton, Andouille, & Gulf Shrimp Dressing Recipe
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    Mirliton, Andouille, & Gulf Shrimp Dressing

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    spaghetti_soprano's Note:

    My "tweaked" version of a Commander's Palace recipe. This has quickly become an instant Thanksgiving favorite. Really, a taste of New Orleans! If mirliton (or chayote squash) is unavailable, you can substitute eggplant. Important: Boil the mirlitons BEFORE peeling them, as peeling raw mirliton is murder on your hands!

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    1. 1
      Cook unpeeled mirliton in salted water 40 minutes to an hour or until fork tender. Drain and cool, but do not shock with cold water. Peel with vegetable peeler, remove seeds and mash lightly, drain some, but not all liquid that accumulates after mashing.
    2. 2
      In a large soup pan, melt butter and brown andouille. Add onions, celery, peppers, garlic, and herbs. Cook over medium heat until vegetables are tender.
    3. 3
      Add shrimp, Creole seasoning and chicken stock; cook until shrimp are just cooked. (pink and curled). Remove bay leaves.
    4. 4
      Remove from heat and add mirlitons, then bread, stirring with a wooden spoon until bread is moist but not too wet, adjust seasoning. You may add more bread or stock depending on dryness.
    5. 5
      Grease 3 in deep casserole with butter, add dressing, and cover with foil.
    6. 6
      Bake in preheated 350F oven 50 minutes or til bubbly around edges; remove foil and continue cooking until brown, about 30 minutes.

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    Nutritional Facts for Mirliton, Andouille, & Gulf Shrimp Dressing

    Serving Size: 1 (529 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 635.0
    Calories from Fat 270
    Total Fat 30.0 g
    Saturated Fat 14.3 g
    Cholesterol 211.2 mg
    Sodium 1352.1 mg
    Total Carbohydrate 57.0 g
    Dietary Fiber 5.6 g
    Sugars 5.1 g
    Protein 33.8 g

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