Sausage and Seafood Mirliton Dressing

Cut mirlitons in half, boil for about 35 minutes, until tender. Use Old Bay to season the water as you boil them. Once boiled allow to cool. Remove seeds and then use a spoon to scoop all the meat into a bowl. Mash/tear the meat with your hands, pressing out excess liquid.

Preheat oven to 375°. Coat large flat casserole dish with margarine.

In large skillet fry down the sausage, breaking apart well. Once nearly done, add the onions. Cook until the onions look good and pour everything into a large mixing bowl.

Melt a stick of butter in the pan, deglazing all that sausage goodness. Add the shrimp, season with Old Bay, dried parsley, garlic powder, dried thyme, dried basil, about ¼ tsp each. Cook until done. Don't over cook. Add the shrimp to the bowl with the sausage mixture from earlier.

Take all that mirliton meat, drain liquid out one more time. Add to the skillet. Season with Benoit's salt free seasoning, tabasco sauce, dried parsley. Cook until the liquid is mostly cooked off. Add about 1½ cups of bread crumbs, still till well mixed and the liquid is absorbed, this goes fast. Remove from heat, add to bowl.

QUICKLY saute the chopped oysters in some margarine, just firm them up slightly. Use slotted spoon to remove them from pan, discard all the liquid. Add the oysters to the bowl.

Add the lump crab meat to the bowl and lightly fold in. Add more bread crumbs if you need to absorb any extra liquid.

Pour all of this mixture into your prepared casserole dish, pressing down. Sprinkle a little more crumbs across the top. Bake for about 45 minutes, until topping is brown and buttery goodness is bubbling around the sides. Allow to cool and "set-up" a bit before serving.

Serves 8-12 as a side dish.

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