Mirliton (Chayote Squash) Seafood Casserole

deepsouthdish.com

Larry Dean Jackson

4 pounds (about 4 to 6) mirlitons (chayote vegetable pear)

½ tablespoon liquid crab boil, optional

1 tablespoon kosher salt

1-¼ sticks cold unsalted butter, divided, plus more for the pan

2 cups chopped onion

1 large bell pepper, chopped

1 rib celery,chopped

1 tablespoon minced garlic

2 teaspoons Creole or Cajun seasoning

1 teaspoon Old Bay seasoning

2 small bay leaves

1 tablespoon dried parsley flakes

½ teaspoon each dried sage, rosemary and thyme

Couple dashes hot pepper sauce

Couple dashes Worcestershire sauce

1 teaspoon kosher salt, or to taste

¼ teaspoon freshly cracked black pepper, or to taste

2 pounds raw small (150+ count) shrimp, coarsely chopped

½ pound andouille sausage (or other smoked sausage), minced, optional

3 to 4 cups day old torn French bread, divided

½ pound crabmeat, picked through

Directions at deepsouthdish.com

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