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Mirliton Dressing

This delicious recipe was donated by Brenda Marinello, a New Orleans native and science teacher at St. Catherine of Siena's Junior High.


  • 4 Mirlitons
  • 1 onion, chopped or...
  • 1 bunch green onions, chopped or both!*
  • 4-5 toes garlic, minced (or more)*
  • 1/2 cup chopped parsley*
  • 1/2 cup celery, and green pepper*
    *you may vary these amounts
  • olive oil or margarine
  • 1 cup Progresso Italian bread crumbs*
  • 1 cup freshly grated Romano cheese*(I use my food processor to grate cheese)
  • 1 lb. of fresh shrimp, peeled and cut into pieces
  • 2 tsp oregano, 4 tsp thyme, salt, pepper to taste and about 2-3 bay leaves

Cooking Instructions

  1. Boil mirlitons whole until tender, but not mushy. Reserve boiling liquid.
  2. Peel, if necessary; remove seed in center and cut into cubes. Set aside.
  3. In a large pan, saute vegetables in oil or margarine until limp; add shrimp.
  4. Cook until shrimp are pink; about one minute.
  5. Add chopped mirlitons with oregano, thyme, salt, pepper, and bay leaves.
  6. Add bread crumbs (about 3/4 cup).
  7. Add 3/4 cup grated Romano cheese. Stir well.
  8. Add liquid from boiling mirlitons to loosen.
  9. Place in a greased casserole dish.
  10. Sprinkle with 1/4 cup bread crumbs, then 1/4 cup grated cheese.
  11. Dot with pieces of margarine.
  12. Bake at 375 until bubbly.
  13. Brown top under broiler.

You may freeze it before or after baking.

Enjoy the taste of New Orleans!

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