Ingredients

The following ingredients have 7 Servings
  • 2 pounds raw small (150+ count) shrimp, coarsely chopped
  • 1/2-pound crabmeat, picked through
  • 4 pounds (about 4-6) mirlitons (chayote vegetable pear)
  • 1/2 tablespoon liquid crab boil, optional
  • 1 tablespoon kosher salt
  • 1-1/4 sticks cold unsalted butter, divided, plus more for the pan
  • 2 cups chopped onion
  • 1 large bell pepper, chopped
  • 1 rib celery,chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons Creole or Cajun seasoning
  • 1 teaspoon Old Bay seasoning
  • 2 small bay leaves
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon each dried sage, rosemary and thyme
  • Couple dashes hot pepper sauce
  • Couple dashes Worcestershire sauce
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/2-pound andouille sausage (or other smoked sausage), minced, optional
  • 3 to 4 cups day old torn French bread, divided

Instruction

  • Peel and devein shrimp. Pick through crab for any shell. Place into refrigerator until needed.
  • Add the whole mirlitons and one tablespoon each of liquid crab boil and salt to a large pot; cover with water, bring to a boil and cook for about 45 minutes to 1 hour, or until a knife pierces through them easily. Time will depend on size.
  • Drain well in a large colander and set aside. When cool enough to handle, split lengthwise, seed and scoop out pulp, coarsely chop. Best if made ahead to allow plenty of time to drain off excess liquids.
  • When ready to bake, preheat oven to 350 degrees F. Butter a 9 x 13-inch casserole dish; set aside.
  • Melt one stick of butter in a large pot and saute the onion, bell pepper and celery, about 5 minutes.
  • Add the chopped mirliton, garlic, Cajun and Old Bay seasoning, bay leaves, parsley, dried herbs, hot sauce, Worcestershire, salt and pepper. Let simmer for 15 minutes. Remove bay leaves and discard; taste and adjust seasonings.
  • Add shrimp and sausage and 3 cups of the bread crumbs, adding more if needed to absorb most of the liquid. Mixture should be moist but not overly wet, as the mirliton will put out some liquid.
  • Carefully fold in the crab and spoon loosely into the prepared dish. Do not pack.
  • Top with remaining breadcrumbs and dot with the remaining 1/2 stick of butter, cut into thin slices.
  • Bake, uncovered, for about 30-35 minutes or until top is lightly browned and casserole is bubbly and heated through.