Savory Shrimp and Mirliton Casserole Recipe

The aroma of this shrimp and mirliton casserole will take you straight to a cozy Louisiana kitchen, where family, spice, and tradition converge in one bubbling dish. Whether it’s gracing your Thanksgiving table or brightening a chilly Sunday night, this Southern classic delivers layers of flavor wrapped in local heritage and golden breadcrumbs.

A Casserole That Tells a Story

A good casserole warms the belly. A great casserole tells a story. And shrimp and mirliton casserole is steeped in the rich, festive rhythm of Creole culture. It brings together the delicate sweetness of Gulf shrimp, the tender bite of mirliton squash, and the soulful aromatics of the Cajun “holy trinity”: onion, celery, and bell pepper. That combination, baked into a golden crust with breadcrumbs and herbs, defines comfort food for generations of South Louisianians.

This dish is especially popular in fall and early winter, when mirlitons (also called chayote) are in peak season. Their mild, buttery texture soaks in savory flavor like a sponge, marrying beautifully with shellfish and herbs. Add in the aroma of sautéed garlic, thyme, and Creole seasoning, and you’ve got a feast that draws a crowd with just one whiff.

Creole families across Louisiana have passed down their shrimp and mirliton casserole recipes for decades — some spiced with cayenne, others mellow with fresh parsley and green onions. Some use turkey sausage or smoked chicken for added depth. No matter the twist, the base remains a celebration of regional ingredients, lovingly baked into one unforgettable dish.

Ingredients for Shrimp and Mirliton Casserole

This recipe yields 10 generous servings, perfect for holiday dinners, potlucks, or meal-prepped weekday warmth.

Produce

• 4 medium mirlitons (chayote), halved, boiled, and diced
• 1 large yellow onion, finely chopped
• 2 celery ribs, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 4 green onions, sliced
• 2 tablespoons fresh parsley, chopped

Protein

• 1½ pounds medium raw shrimp, peeled and deveined
• ½ pound turkey sausage, diced (optional for added flavor)

Dairy & Pantry

• 4 tablespoons unsalted butter
• ½ cup seasoned breadcrumbs (or gluten-free)
• ½ cup plain breadcrumbs for topping
• 1 large egg, lightly beaten
• ¾ cup chicken broth (preferably homemade or low-sodium)
• ½ teaspoon Creole seasoning
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

Finishing Touches

• Olive oil spray or melted butter for greasing the baking dish
• Extra chopped parsley or green onions for garnish

Note: Mirlitons are easiest to peel after boiling. Let them cool, then remove the skin and seeds before dicing.

This mix of savory vegetables, tender shrimp, and cozy herbs creates the base of your shrimp and mirliton casserole — rich, balanced, and deeply comforting.

Necessary Tools for Preparation

To bring your shrimp and mirliton casserole to life with ease, gather these key kitchen tools:

• Large stockpot or Dutch oven – for boiling the mirlitons until tender
• Large sauté pan – to cook down the aromatics and shrimp
• Mixing bowls – for combining ingredients before baking
• Casserole dish (9×13-inch) – ideal for a thick, even bake
• Chef’s knife + paring knife – for slicing squash and prepping vegetables
• Wooden spoon or silicone spatula – gentle on your pan when stirring
• Colander – for draining mirlitons after boiling
• Grater or mandoline (optional) – for shredding squash or cheese if desired
• Measuring cups and spoons – precision ensures balance in seasonings

Having the right tools prepped and ready makes the process smoother, especially if you’re cooking for a holiday crowd. If you’re aiming for clean edges and even layers, a ceramic or glass baking dish helps with heat distribution and presentation alike.

Ingredient Additions & Smart Substitutions

This shrimp and mirliton casserole is deeply flexible — just like any time-honored dish passed from one Louisiana kitchen to the next. While the core ingredients remain the same, here are a few thoughtful ways to adapt the casserole to your family’s dietary needs or flavor preferences, without losing that rich Southern soul.

Seafood Substitutes

• Instead of shrimp, try lump crabmeat or flaky white fish like grouper or cod. These offer a delicate, buttery contrast that pairs beautifully with mirliton.
• For a more economical option, use half shrimp and half diced chicken breast, cooked and seasoned.

Sausage Swaps

• Turkey sausage brings smoky depth without overwhelming the mirliton’s mild flavor.
• Prefer vegetarian? Sautéed mushrooms or eggplant cubes mimic the umami and bulk.

Breadcrumb Options

• Use gluten-free breadcrumbs or crushed rice crackers for a celiac-friendly shrimp and mirliton casserole.
• Want extra crunch? Mix in chopped pecans or toasted cornmeal.

Broth Boosters

• Replace chicken broth with vegetable stock for a meatless version.
• For richness, stir in a spoonful of plain Greek yogurt or cashew cream before baking — it adds creaminess without heaviness.

Heat & Spice Variations

• Creole seasoning is your best friend, but you can also stir in hot sauce, smoked paprika, or a pinch of white pepper for more complexity.
• Dial it down for kids by cutting cayenne entirely and letting the herbs shine.

Your shrimp and mirliton casserole should reflect the tastes of your table. Whether you’re cooking for a crowd or adjusting for allergies, these changes keep the integrity — and the soul — of the dish intact.

Step-by-Step Instructions for Shrimp and Mirliton Casserole

Ready to cook? Here’s how to build your shrimp and mirliton casserole layer by savory layer — with plenty of tips for texture, aroma, and flavor development.

❶ Prep the mirlitons

Bring a large pot of salted water to a boil. Add the whole mirlitons and cook for 45–50 minutes, until fork-tender. Remove and let cool until they can be handled. Peel the skins, discard the seeds, and dice the flesh into small chunks. Place in a colander and let them drain for 20 minutes — this keeps your shrimp and mirliton casserole from going soggy.

Tip: Some cooks mash the mirlitons slightly, but dicing preserves texture and bite.

❷ Sauté the Cajun trinity

In a large sauté pan over medium heat, melt 2 tablespoons butter. Add the chopped onion, celery, and bell pepper. Cook for 5–7 minutes until soft and fragrant, stirring occasionally. Add minced garlic, parsley, green onions, and turkey sausage if using. Cook 2 more minutes.

Season the mixture with Creole seasoning, black pepper, and a pinch of cayenne. The base of your shrimp and mirliton casserole should now smell unmistakably Southern.

❸ Cook the shrimp

Push the vegetables to one side of the pan. Add a drizzle of olive oil and the raw shrimp. Cook just until they turn pink — about 2 minutes per side, depending on size. Avoid overcooking — they’ll finish in the oven. Stir everything together, folding in the cooked shrimp evenly.

Optional: Deglaze the pan with a splash of chicken broth to pick up all those tasty browned bits.

❹ Build the casserole

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or olive oil spray. In a large mixing bowl, combine:

• Drained, diced mirlitons
• Shrimp and veggie mixture
• Beaten egg
• Remaining 2 tablespoons butter, melted
• Seasoned breadcrumbs
• ½ cup chicken broth

Stir gently to combine. Pour into the baking dish and smooth the top. Sprinkle with plain breadcrumbs and dot with a few extra pats of butter.

Optional add-in: A thin layer of shredded cheddar or Parmesan can be added beneath the topping for extra richness.

❺ Bake to golden perfection

Bake uncovered for 35–40 minutes, or until the top is crisp and golden and the edges are bubbling. If the top browns too quickly, tent loosely with foil. Let rest for 10–15 minutes before serving — this allows the shrimp and mirliton casserole to set and slice cleanly.

Garnish with a final scatter of chopped parsley or green onions. The aroma alone will summon everyone to the table.

Common Questions About Shrimp and Mirliton Casserole

Even if you’ve made casseroles your whole life, shrimp and mirliton casserole has a few quirks worth clarifying. Here’s what readers often ask before they cook — and how to set them up for success.

What exactly is mirliton, and what if I can’t find it?
Mirliton is a tender, pale green squash also known as chayote. It has a very mild flavor and a crisp texture when raw — similar to a pear crossed with a zucchini. In Louisiana, mirlitons show up in markets every fall, but if you’re elsewhere, look in Latin American, Caribbean, or Asian grocery stores. No luck? You can substitute zucchini, but the flavor and texture will be lighter.

Can I use frozen shrimp?
Yes — just make sure the shrimp are raw, peeled, and deveined. Thaw them overnight in the fridge and pat them dry before cooking. If they release too much water during sautéing, your shrimp and mirliton casserole may turn out mushy.

Is this recipe gluten-free?
It can be. Just swap the breadcrumbs for a gluten-free version (rice crumbs, crushed gluten-free crackers, or even almond flour mixed with herbs). Double-check your chicken broth and seasoning blends to be sure there are no hidden wheat products.

Can I make shrimp and mirliton casserole ahead of time?
Absolutely. In fact, it’s better that way if you’re entertaining. You can fully assemble the casserole a day in advance, wrap it tightly, and store it in the fridge. Just bring it to room temperature and bake as usual. Already baked? It reheats well in a 300°F oven.

Can I double it for a party?
Yes, and it’s a lifesaver for large gatherings. Just split the mixture between two 9×13-inch pans, rotate them halfway through baking, and extend the cook time by 5–10 minutes if needed. Watch for bubbling edges and a golden top.

A Dish That Brings People Home

Shrimp and mirliton casserole is the kind of recipe that lives in your memory long after the last forkful is gone. It brings together everything that makes Louisiana cooking magical: humble vegetables, bold flavor, and a warm, communal table. Whether you’re reviving a family tradition or trying something new, this dish offers comfort, depth, and a chance to feed the people you love most.

The best part? It’s forgiving and flexible. You can swap, adjust, and make it your own — just like generations of Creole cooks have done for decades. When this casserole comes out of the oven, golden and aromatic, you’ll feel that unmistakable pull of home, no matter where you are.

So go ahead: pick up those mirlitons, thaw those shrimp, and fill your kitchen with the scent of something timeless. Because when you serve this shrimp and mirliton casserole, you’re not just making dinner — you’re making memories.

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Other Recipes You’ll Love

If this shrimp and mirliton casserole hits the spot, here are a few more Creole- and Cajun-inspired dishes you’ll want to keep on deck:

• Shrimp St. Charles Recipe – A rich, indulgent New Orleans favorite with buttery shrimp in a creamy sauce.
• Crab Casserole Recipe – Loaded with sweet crab meat and baked to golden perfection—perfect for any seafood lover.
• Easy Crawfish Etouffee Recipe with Cream of Mushroom – A creamy, comforting take on a Cajun classic that’s both simple and satisfying.
• Louisiana Crab Cake Recipe – Crispy on the outside, tender and flavorful inside—ideal for starters or mains.

These dishes bring bold Louisiana flavors straight to your table—perfect for anyone craving a true Southern comfort feast.