• Tommy Centola

Shrimp & Mirliton Dressing

Here is a recipe from the former chef of Commander's Palace Tory McPhail. His tenure at this grand restaurant was very fruitful for everyone. He will be greatly missed. Good Luck Chef in Montana.


1 stick butter

10 cloves garlic, chopped

8 ounces tasso, diced small

3 mirlitons, peeled, seeded, and diced small

1 onion, diced small

4 ribs celery, diced small

2 green bell peppers, diced small

2 pounds (36-42 count) shrimp, peeled and deveined

1 tablespoon Creole seasoning

4 whole eggs

2 teaspoons chopped, picked, fresh thyme leaves

1 bunch green onions, thinly sliced (green part only)

3 cups heavy cream

6 cups day-old bread


Preheat oven to 350℉.


Melt the butter in a large sauté pan or roasting pan set over high heat. Swirl the pan and add the garlic and tasso. Cook, stirring constantly, until the garlic is golden brown in color, about 7 minutes. Add the mirlitons, onions, celery, and green bell pepper and stir. Continue stirring every 2 minutes until onions are translucent, about 6 minutes.


Add the shrimp and Creole seasoning; stir to incorporate. Cook until the shrimp are pink, about 3 minutes. Remove the mixture to a large bowl. Set aside.


In a medium bowl, whisk the eggs with the fresh thyme and green onions. Whisk in the heavy cream. Add the bread to the shrimp mixture and fold together. Pour in the custard mixture and fold together. Add additional seasonings as needed.


Grease a 9x13x2-inch baking dish. Add the shrimp and mirliton bread pudding and press down with you hands to remove air pockets.


Cover with plastic wrap and aluminum foil and bake foe 30 minutes or until golden brown.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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