Louisiana Mirliton (Chayote) Casserole with Shrimp and Ham

Name: Louisiana Mirliton (Chayote) Casserole with Shrimp and Ham
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Cajun and Creole, Southern Recipes
Ingredients: 1 cup Bread Crumbs; 1 lb Cooked Clam Meat; 1 tsp Dried Thyme; 1 whole Eggs; 2 tbsp Fresh Parsley; 1 clove Garlic; 2 tsp Olive Oil; 0.5 dash Salt & Pepper; 1 lb Shrimp; 6 whole Whole Cloves; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 Low-Carb Low-Sodium Pescatarian 🐟

Louisiana Mirliton (Chayote) Casserole with Shrimp and Ham blends sweet, tender chayote with briny shrimp, smoky ham, and aromatic herbs, all bound with seasoned breadcrumbs. Baked until the top turns crisp and golden, it’s rich yet balanced, with a comforting, savory depth. Serve it for holidays or cozy family dinners when you want a warm, crowd-pleasing side or main.

Prep1 hr
Cook1 hr 30 mins
Serves8
DifficultyMedium

1

Bring a large pot of water to a boil. Add the mirliton and boil until tender, about 45 minutes. Drain, let cool, peel, cut in half, remove the seeds, and cut into cubes.
2

When the mirliton is almost done, bring another pot of water to a boil. Add the shrimp and cook until pink, about 5 minutes. Drain the shrimp and reserve the water.
3

Preheat the oven to 250 degrees F (120 degrees C).
4

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft. Transfer to a 9x13-inch baking dish. Stir in the mirliton, shrimp, and ham. Beat the egg and 1 tablespoon shrimp cooking water together in a small dish, then stir into the baking dish. Stir in 1 cup bread crumbs, parsley, thyme, salt, and black pepper until combined. If it seems a bit dry, add a little more shrimp cooking water. You can bake, refrigerate, or freeze at this point. Sprinkle the remaining 1/2 cup breadcrumbs on top if desired.
5

Bake in the preheated oven until the top is golden brown, about 1 hour and 30 minutes.