A popular side dish in Louisiana, especially around the holidays, this mirliton crawfish casserole is a tasty seafood version of a mirliton dressing. Mirliton casserole and dressing recipes vary from family to family and can be made numerous ways. This seafood mirliton casserole pairs well with other sausage heavy dishes.
The terms mirliton casserole and mirliton dressing or stuffing are often used interchangeably, and the difference is honestly subtle between them. In my own opinion, the casserole version tends to be a smoother dish with breadcrumbs and mashed mirlitons mixed in with the other veggies. Dressing style mirliton dishes tend to be a bit more rustic, with a stronger mirliton flavor and presence, and made with cubed, stale French bread or other breads.
Whatever you wish to call it, between a casserole, dressing, or stuffing, the flavors are similar and wonderful. Many mirliton casseroles are typically made with a combination of shrimp and either andouille sausage or crumbled breakfast style sausage. These are great as well but depend on what else you’ll be serving.
This mirliton crawfish casserole recipe only contains crawfish and shrimp because I serve it with other dishes that already contain a good amount of andouille and other sausages. Feel free to mix things up and use different proteins if you wish.
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🥘 Ingredients for Mirliton Crawfish Casserole
If you’re not familiar with mirlitons and have trouble finding them, they go by other names depending on where you live. The grocery stores near me sell them as chayote squash. Fresh crawfish or tail meat might also be difficult to find for some people, but frozen is fine and more likely to be available in more areas.
Mirlitons – Probably not found in every grocery store in your area, they should be found in at least a few stores. Depending on where you live, they may also be sold as chayote squash, vegetable pears, and quite a few other names (more on that below). I use about 3 pounds here, which should be 4-6 mirlitons depending on their sizes.
Butter – I use butter to both cook the vegetables in, and to toast some breadcrumbs for the topping.
Trinity – As a Cajun recipe, use the holy trinity here of onion, green pepper, and celery. I also use garlic cloves and some fresh parsley here.
Crawfish – The main star besides the mirlitons, crawfish tail meat brings a buttery seafood flavor to the dish. I recommend buying crawfish tail meat here and not fresh crawfish, unless you feel like cooking them and spending a lot of time getting the meat out for this dish.
Shrimp – Mixing the crawfish with some shrimp brings a similar but different flavor and texture to the dish. You want small pieces of shrimp here, but I suggest buying whatever is on sale. Medium shrimp can probably be used whole, but larger shrimp will need to be cut in half or more. Whatever fresh or frozen size or style of shrimp you buy, be sure to remove any shells or tails before adding them in.
Breadcrumbs – I prefer to use Italian breadcrumbs in the filling here, and some toasted panko breadcrumbs for the topping. This gives the topping more texture, and a less spotty look than topping with regular breadcrumbs and pieces of butter.
Seasoning – For the seasoning in this mirliton casserole, I like to use a mix of salt, black pepper, celery salt, garlic powder, onion powder, cayenne, smoked paprika, dried oregano, and dried thyme.
🍐 What are Mirlitons?
If you’re not familiar with the name mirliton, I’m not surprised. Outside of Louisiana and the Gulf region, I don’t think I had ever heard the name mentioned again. When I looked up what a mirliton was, I realized I had seen them in grocery stores all the time. If the name doesn’t ring a bell, maybe you’ll recognize the name chayote squash, also known as vegetable pear, christophine, choko, and a dozen other names.
Mirlitons are often described as having the texture of an apple or potato with the flavor somewhere between a cucumber or asparagus when eaten raw. When sauteed, mirliton takes on the flavor of a starchy apple, and when boiled or fried it tastes almost like honeydew melon.
Another interesting feature of mirlitons is that the entire fruit is edible. The skins, flesh, seeds and even the root, stems, and leaves can all be eaten. When stuffed, some people will eat the filling, and others will eat the entire thing, and either way is fine. This means, however, if you’re making a casserole out of mirlitons, you don’t have to scoop out the flesh. Once boiled or baked, you can leave the skins on and chop the entire thing and use it all.
🔪 How to Make Mirliton Crawfish Casserole
Cook the Mirlitons
Start with getting the mirlitons going first, as they take a while to soften. In a large pot, place the whole mirlitons in and add enough water to cover by an inch. Bring it to a boil over high heat, then lower the heat just slightly so they stay at a low boil. Cook for 40-50 minutes, until they are fork tender.
Once done cooking, drain the water and set the mirlitons aside until cool enough to handle. When they are cool enough, this is how I prefer to prep them. Slice the mirlitons in half lengthwise, through the puckered part on top. Remove the seed and any harder areas around it, then use a peeler to remove the skin (optional). Chop the mirliton flesh into cubes and place them in a strainer set over a small pot to drain any excess water before using them.
Prep the Ingredients
While the mirlitons are boiling, start on the rest of your prep. In a small bowl, combine and mix all the seasonings and set aside.
If using frozen shrimp, thaw them first, then devein if necessary and remove any shells or tails they may have. Depending on the size of the shrimp, you can leave them whole or cut them into bite-sized pieces. Keep the pieces roughly an inch in size. Place the shrimp into a bowl and toss with about ⅓ of the seasoning mix and then place the bowl of shrimp into the refrigerator until ready to use.
In a small skillet over medium-low heat, melt some butter and add the panko. Cook, stirring frequently, until the panko starts to turn golden brown. When it starts to get some color, remove from the heat and transfer the panko to another dish to cool until needed.
Dice the onion, green bell pepper, and celery rib roughly the same size and set aside. Mince the garlic, finely chop the fresh parsley, and chop the green onion and set them aside as well.
Sauté the Filling
Once the mirlitons are cooked, cooled, and chopped, you can begin working on the casserole. Preheat your oven to 350°F / 180°C. In a braising dish, large skillet, or Dutch-oven, melt the butter over medium heat.
Add the diced onion, pepper, and celery to the melted butter and sauté on medium to medium-high heat until the onions turn translucent, and the vegetables are softened, about 5-7 minutes.
When the vegetables are about done, add in the garlic, parsley, and green onions. Stir to combine and cook for about another minute.
Once the garlic becomes fragrant, add in the chopped mirlitons and the remaining seasoning. Mix thoroughly and continue cooking, stirring occasionally. Using a fork or potato masher, mash up the mirliton as it cooks. They will release a lot of liquid as the flesh cooks, so continue cooking until a good amount of the water is released and cooked out, about 12-15 minutes longer.
After the mirlitons have been cooked and released most of their water, but before all the liquid evaporates, add the Italian breadcrumbs. Add them in 2-3 additions, mixing thoroughly each time. The mixture should still be damp like a thick paste, but not so wet that it looks soupy. Add a bit more breadcrumbs if needed.
Once the casserole mixture is at the correct thickness, add the reserved shrimp. Fold the shrimp into the casserole until fully coated and let them cook for 2-3 minutes.
Remove the casserole from the heat and fold in the crawfish meat.
Bake the Casserole
In a 13x9 baking dish or casserole dish, add the mirliton casserole mixture. Smooth out the top without compressing the mixture down too much. Now add the reserved toasted panko breadcrumbs on top in an even layer.
Place the baking dish in the middle of the oven, uncovered, and bake for 30 minutes.
Remove from the oven and allow to cool 5-10 minutes before serving.
🦞 What are Crawfish?
Commonly called “crayfish”, these freshwater crustaceans are known by many names around the world. Crayfish, crawdads, mudbugs, yabbies, and crawfish are the more common names depending on where you live. In Louisiana, they are mostly referred to as crawfish and in 1983 were named the state’s official crustacean. Louisiana is also the single largest producer of crawfish in the United States.
If you haven’t eaten them before, crawfish meat is usually described as a cross between lobster and shrimp, or crab and shrimp. The meat tends to have a slightly salty, mildly sweeter flavor than other shellfish.
Crawfish claw meat can be cooked and eaten like lobster claws, but their legs don’t have much meat in them. The main part of the crawfish that is eaten is the tail meat, which can be removed in almost the same way you would peel and eat shrimp. While the tail meat is considered a bit tougher than the claws, crawfish tails are where most of the meat is located.
📖 Mirliton Casserole Variations
As mentioned earlier, I prefer making this as a casserole and with only seafood, because I typically serve this mirliton crawfish casserole alongside other dishes that contain andouille and other meats.
I served this dish alongside my andouille sausage and cornbread dressing for Thanksgiving, and another time for Christmas along with a Cajun sausage and cornbread dressing. This gave me two similar but very distinct dishes both in flavors and textures.
With that said, here’s a few variations you can consider for switching things up and making this dish your own.
Meats – If you would like to swap in some meat, you can replace the crawfish or the shrimp with options like ham or Tasso, smoked andouille or breakfast sausage, or even ground beef.
Seafood – Other than shrimp and crawfish, you can also add or switch things up with crab meat or oysters as well. Like the crawfish, I would suggest using lump crab meat or claw meat as opposed to cooking crab and removing the meat yourself.
Other Mix-Ins – While the trinity is traditional, you can add in other vegetables as well. Common additions include green onions or even tomatoes for a Creole spin. You can also swap the green bell pepper for a red bell pepper or use half and half. If you use green onions, I suggest adding the white or light green parts when you sauté the other vegetables and then add the green parts when you fold in the shrimp.
Mirliton Dressing – If you would like a more rustic style dressing with deeper mirliton flavor and bread texture, you only need some minor tweaks. Cut the mirlitons in half and remove the seed. Place on a baking sheet and roast in a 350°F oven for about 45 minutes and chop in a medium dice once cooled. Omit the breadcrumbs and replace with stale French bread cut or torn into pieces a little smaller than an inch. If needed, you can toast the bread cubes for 10-15 minutes in the 350°F oven as well. Also omit the panko topping.
💭 Frequently Asked Questions
Most people compare the texture of mirliton flesh to an apple or potato, while the raw flesh tastes like a cross between cucumber and asparagus. Depending on how it is cooked, it can also take on the flavor of a starchy apple or honeydew melon.
While some people choose to peel cooked mirlitons and just eat the flesh and filling in a stuffed mirliton, the skin is edible. Technically, every part of a mirliton is edible, including the skin, flesh, seed, roots, stems, and leaves. Peeling them or not is a personal preference, though I wouldn’t peel them in a stuffed preparation.
Yes, and they have many other names as well. Mirliton, chayote, vegetable pear, christophine, choko, mango squash, and more names all describe the same plant.
Most people describe the flavor as a cross between lobster and shrimp, or crab and shrimp. They tend to have a slightly salty, subtly sweet flavor with a firm texture.
🥗 What to Serve with Mirliton Casserole
While this crawfish mirliton casserole can be made and served at any time of the year, it is most popularly found around the holidays in Louisiana. When you serve it will probably dictate what you prefer to serve with it.
When served at Thanksgiving or Christmas, I like to pair this side dish Cajun roasted turkey, baked ham, and/or a Cajun shrimp boil. I like to serve this mirliton casserole side dish or my ham and shrimp stuffed mirlitons with other Cajun sides, or you could pair it with more traditional side dishes instead.
Thanksgiving Sides
- Classic Stuffing
- Sausage & Sage Stuffing
- Cranberry Sauce
- Roasted Garlic Mashed Potatoes
- Horseradish Mashed Potatoes
- Maple Bacon Roasted Brussels Sprouts
- Green Bean Casserole
- Baked Mac ‘n Cheese
- Honey Butter Rolls
- Sweet Potato Dinner Rolls
Cajun Sides
- Cajun Sausage Dressing
- Andouille Sausage & Cornbread Dressing
- Rice Dressing
- Southern Style Collard Greens
- Maque Choux
- Spinach Madeleine
- Jalapeno Cornbread Muffins
❄️ Storing and Making Mirliton Casserole Ahead of Time
After serving, allow leftovers to come completely to room temperature. You can store leftovers directly in the baking dish, well covered and refrigerated for 3-5 days. You can also transfer leftovers to an airtight container or zipper lock bag and refrigerate as well.
To reheat leftovers, remove them from the refrigerator and sit at room temperature while you heat the oven. You can uncover and bake at 350°F for about 20 minutes, until heated throughout again. Alternatively, you could also reheat a single portion in the microwave, but this will make the casserole a bit soggy and the seafood a bit rubbery.
I do not recommend freezing. You could technically freeze in an airtight container for up to 2-3 months, and thaw overnight in the refrigerator. However, the thawed mirlitons can release a lot of liquid and refrozen, cooked shrimp and crawfish do not taste the same either.
If making ahead of time, you can simply cook and cool as normal, then cover and refrigerate overnight. Reheat as above when ready to serve. If making a day or two ahead and want it to taste a bit fresher, you can also make it up to the point of baking and cover and refrigerate instead. Cover and keep the toasted panko breadcrumbs at room temperature instead of topping the casserole as well. When you’re ready to cook it, remove it from the refrigerator and bring it to room temperature. Top with the panko crumbs and bake as normal.
📋 Recipe
Mirliton Crawfish Casserole
Ingredients
Mirliton Crawfish Casserole:
- 3 pounds mirlitons, about 4-5
- 1 pound crawfish tail meat, see note
- 1 pound shrimp, see note
- ¼ cup butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 rib celery, diced
- 4-5 cloves garlic, minced
- ¼ cup finely chopped fresh parsley
- 2 tablespoons chopped green onion, optional
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon celery salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon ground cayenne
- 1 cup Italian breadcrumbs
Toasted Panko Topping:
- ¼ cup panko breadcrumbs
- 1 tablespoon butter
Directions
Cook the Mirlitons:
- Start with getting the mirlitons going first, as they take a while to soften. In a large pot, place 3 pounds of whole mirlitons in and add enough water to cover by an inch. Bring it to a boil over high heat, then lower the heat just slightly so they stay at a low boil. Cook for 40-50 minutes, until they are fork tender.
- Once done cooking, drain the water and set the mirlitons aside until cool enough to handle. When they are cool enough, this is how I prefer to prep them. Slice the mirlitons in half lengthwise, through the puckered part on top. Remove the seed and any harder areas around it, then use a peeler to remove the skin (optional). Chop the mirliton flesh into cubes and place them in a strainer set over a small pot to drain any excess water before using them.
Prep the Ingredients:
- While the mirlitons are boiling, start on the rest of your prep. In a small bowl, combine and mix 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon smoked paprika, ½ teaspoon celery salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, and ¼ teaspoon ground cayenne and set aside.
- If using 1 pound of frozen shrimp, thaw them first, then devein if necessary and remove any shells or tails they may have. Depending on the size of the shrimp, you can leave them whole or cut them into bite-sized pieces. Keep the pieces roughly an inch in size. Place the shrimp into a bowl and toss with about ⅓ of the seasoning mix and then place the bowl of shrimp into the refrigerator until ready to use.
- In a small skillet over medium-low heat, melt 1 tablespoon butter and add ¼ cup of panko. Cook, stirring frequently, until the panko starts to turn golden brown. When it starts to get some color, remove from the heat and transfer the panko to another dish to cool until needed.
- Dice 1 yellow onion, 1 green bell pepper, and 1 celery rib roughly the same size and set aside. Mince 4-5 garlic cloves, finely chop ¼ cup fresh parsley, and chop 2 tablespoons green onion and set them aside as well.
Sauté the Filling:
- Once the mirlitons are cooked, cooled, and chopped, you can begin working on the casserole. Preheat your oven to 350°F / 180°C. In a braising dish, large skillet, or Dutch-oven, melt the ¼ cup of butter over medium heat.
- Add the diced yellow onion, green bell pepper, and rib of celery to the melted butter and sauté on medium to medium-high heat until the onions turn translucent, and the vegetables are softened, about 5-7 minutes.
- When the vegetables are about done, add in 4-5 minced garlic cloves, ¼ cup finely chopped parsley, and 2 tablespoons chopped green onion. Stir to combine and cook for about another minute.
- Once the garlic becomes fragrant, add in the chopped mirlitons and the remaining seasoning. Mix thoroughly and continue cooking, stirring occasionally. Using a fork or potato masher, mash up the mirliton as it cooks. They will release a lot of liquid as the flesh cooks, so continue cooking until a good amount of the water is released and cooked out, about 12-15 minutes longer.
- After the mirlitons have been cooked and released most of their water, but before all the liquid evaporates, add 1 cup of Italian breadcrumbs. Add them in 2-3 additions, mixing thoroughly each time. The mixture should still be damp like a thick paste, but not so wet that it looks soupy. Add a bit more breadcrumbs if needed.
- Once the casserole mixture is at the correct thickness, add the reserved shrimp. Fold the shrimp into the casserole until fully coated and let them cook for 2-3 minutes.
- Remove the casserole from the heat and fold in the crawfish meat.
Bake the Casserole:
- In a 13x9 baking dish or casserole dish, add the mirliton casserole mixture. Smooth out the top without compressing the mixture down too much. Now add the reserved toasted panko breadcrumbs on top in an even layer.
- Place the baking dish in the middle of the oven, uncovered, and bake for 30 minutes.
- Remove from the oven and allow to cool 5-10 minutes before serving.
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