Mirliton and Gulf Shrimp Casserole


"Mirliton, or chayote squash, tastes like a blend of cucumber and crisp zucchini. Paired with warming Creole seasoning and savory andouille sausage, the tender squash and sweet shrimp bring balancing freshness to this hearty casserole. "I love this dish for two reasons," says 2009 Food & Wine Best New Chef Kelly English, who shared this recipe. "First, the mirliton—or chayote, for those who don't speak Louisiana—is such a specific squash. You can't recreate it with anything else, and it just sings with seafood. Second, it is exactly where both of my parents' families come together in a casserole, at every table for almost every occasion." Chef English's original family recipe included more melted butter; drizzle with a little extra before baking, if desired."

Mirliton and Gulf Shrimp Casserole
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Active Time:
50 mins
Total Time:
1 hrs 50 mins


  • 8 cups water

  • 2 tablespoons plus 1/4 teaspoon kosher salt, divided 

  • 2 (10-ounce) mirlitons (chayote squash)

  • 1 cup unsalted butter (8 ounces), plus more for drizzling (optional) 

  • 8 ounces smoked andouille sausage, halved lengthwise and cut into 1/2-inch-thick slices 

  • 1 medium-size yellow onion, chopped (about 1 cup)

  • 1 medium-size green bell pepper, chopped (about 1 cup) 

  • 2 medium celery stalks, chopped (about 1 cup)

  • 2 tablespoons lower-sodium Creole seasoning  

  • 4 small garlic cloves, finely chopped

  • 2 dried bay leaves

  • 1 (12-ounce) fresh French bread loaf, torn into small pieces (about 12 cups) 

  • 1 pound peeled and deveined raw small Gulf shrimp

  • 1 bunch scallions, sliced (about 1 cup) 

  • ½ cup unsalted chicken stock 

  • ½ teaspoon black pepper

  • 2 ounces Parmesan cheese, shredded (about 1/2 cup)


  1. Bring 8 cups water and 2 tablespoons salt to a boil in a large saucepan over high. Reduce heat to low. Add mirlitons; cover and cook until tender, about 30 minutes. Fill a large bowl with ice water. Transfer mirlitons to ice water; let cool 5 minutes. Peel mirlitons; remove seeds. Chop mirlitons, and set aside.

  2. Preheat oven to 350°F. Melt butter in a large Dutch oven over medium-high. Add andouille; cook until browned, 5 to 8 minutes. Using a slotted spoon, remove andouille; set aside. Reduce heat to low. Add mirlitons, onion, bell pepper, celery, Creole seasoning, garlic, and bay leaves. Cook, stirring occasionally, until mixture is very tender, about 25 minutes. Discard bay leaves. Stir in torn bread; cook, stirring constantly, until butter is absorbed, about 1 minute. Remove from heat; stir in andouille, shrimp, scallions, stock, pepper, and remaining 1/4 teaspoon salt. Spoon into a 13- x 9-inch baking dish. Drizzle with additional melted butter, if desired; sprinkle with cheese. Bake in preheated oven until browned, about 20 minutes. 


Find mirlitons at Latin American markets.

Suggested Pairing

Brisk, lemony Sauvignon Blanc: Ancient Peaks Paso Robles

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