Mirliton Seafood Cornbread Dressing

(Mirliton Vegetable -- Pear)

Set aside already baked cornbread

3 large mirlitons
2 cups crumbled cornbread
1/3 cup vegetable oil
1/4 cup vegetable oil
1/2 cup onion, chopped
1/4 cup onion, chopped
1/3 cup celery, chopped
1/3 cup chopped red pepper
1/3 cup chopped green pepper
1/4 tsp black pepper
1 lb fresh dressing mix
1/8 cup minced garlic
1/2 tsp salt
1/4 tsp red pepper (powder)
1/2 lb fresh shrimp, chopped
1/2 cup crabmeat chopped

Peel mirliton and chop. Heat 1/3 cup vegetable oil in sauce pan on medium flame. Add 1/2 cup onion and saute for 2 minutes. Add chopped mirliton. Cook for 20 minutes. Drain fat and set aside.

Dressing Mix and Seafood Preparation:
In large skillet, add 1/4 cup of vegetable oil, heat 1 minute. Add green pepper, garlic, onion, celery and red pepper. Cook seasonings for about 30 seconds. Stir in dressing mix. Continue cooking until meat is no longer pink. Add red pepper (powder), salt and black pepper. Add chopped crabmeat and chopped shrimp. Cook about 6 minutes longer Remove from heat Drain fat, and set aside. Preheat oven to 375F.

In a large mixing bowl, add all cooked ingredients, cornbread crumbs, cook mirliton, and dressing mix. Add all ingredients in recipe. Pour into large baking square pan, sprinkle bread crumbs on top. Place uncovered in oven for 13 minutes, Serve hot.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana