Food Network: Ma Ma's Mirliton, Shrimp and Crabmeat Casserole

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Ma Ma's Mirliton, Shrimp and Crabmeat Casserole
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1 teaspoon unsalted butter
7 pounds mirliton, peeled and cut into 1-inch thick slices or 1 (7 pound green
pumpkin) *see note
1/4 cup vegetable oil
11/4 cups finely chopped yellow onions
1/3 cup finely chopped garlic
2 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
2 pounds shrimp, peeled and deveined
1/2 pound lump crabmeat, picked over for shells and cartilage
1/4 cup finely chopped green onions

1/4 cup finely chopped fresh parsley
1 pound Gruyere, or mozzarella, finely grated
*Cooks note: any type of bland squash can be substituted for the mirliton or green
pumpkin in this recipe (merlitons, yellow squash, or zucchini) Long green Italian
squashes would work great too. Regular pumpkins can also be used (not the kind for
pie, but the big, bland ones more often used for Jack o'lanterns). Butternut or
acorn squash does not work with this recipe. The original recipe uses 1 (7 pound)
green pumpkin.

Directions
Place the mirlitons in a large pot and add enough
water to come 1-inch up the sides of the pot. Cover and bring to a boil. Continue
to cook over medium-high heat until the mirliton is very tender, about 40 to 45
minutes. Strain in a large colander. Using the back of the spoon, press on the

pumpkin to release as much liquid as possible. Discard any liquid.
In a large pot, heat the oil over medium-high heat. Add the onion, and cook,
stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 1
minute. Add the mirliton, salt, and pepper, and stir to combine. Cook over
medium-high heat, stirring frequently, until the mirliton is very thick and most
of the liquid has evaporated, about 30 to 40 minutes. (Be careful near the end of
the cooking time that the mirliton does not burn on the bottom of the pot.)
Preheat the oven broiler.
Add the shrimp, crabmeat, green onions, and parsley to the pumpkin mixture and
gently stir to combine. Taste and adjust seasoning as necessary. Transfer hot
pumpkin mixture to the prepared dish and spread the grated cheese evenly over the
top. Broil until the cheese is bubbly and lightly browned, about 5 minutes. Serve
immediately.

Ingredients
*Cooks note: any type of bland squash can be
substituted for the mirliton or green pumpkin in this recipe (merlitons, yellow
squash, or zucchini) Long green Italian squashes would work great too. Regular
pumpkins can also be used (not the kind for pie, but the big, bland ones more
often used for Jack o'lanterns). Butternut or acorn squash does not work with this
recipe. The original recipe uses 1 (7 pound) green pumpkin.