Tuesday, April 28, 2015

Mama Mulate's Shrimp and Mirliton Casserole

Though mirlitons, also called Chayotes, are originally from Mexico and Central America, they have found a home in Mama Mulate’s backyard. Mama teaches English literature at Tulane University in New Orleans. She’s also a practicing voodoo mambo, business partner and confidante to Wyatt Thomas, the French Quarter’s favorite private investigator. Mama and Wyatt come alive in Eric Wilder’s French Quarter Mystery series. Fictional maybe, but this is one of Mama’s favorite mirliton recipes.


• 4 medium mirlitons
• 4 tbsp. butter
• 1 lb. shrimp, peeled and deveined
• 1 cup green onions, chopped
• 1 onion, large, finely chopped
• ¼ cup parsley, chopped
• ½ cup celery, chopped
• ½ bell pepper, medium, chopped
• Salt, pepper and garlic powder to taste
• ½ cup breadcrumbs


Boil mirlitons in salty water until tender. Peel and cube the pulp. In a skillet, using butter, sauté green onions, onions, bell pepper, celery, and parsley. Add shrimp and cook 10 minutes. Add mirliton, garlic powder, salt, and pepper to taste, and then mix well. Pour into large casserole dish, sprinkle with breadcrumbs. In an oven preheated to 350 degrees, bake the ingredients 30 minutes, or until top is golden brown. Enjoy!

Mama Mulate is a recurring character in Eric Wilder's French Quarter Mystery Series set in New Orleans. Please check his Amazon, Barnes & Noble, and iBook author pages.

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