Seafood Mirliton Casserole

Makes 25 servings. Recipe is from Gallagher’s Grill, Covington,

5 ½ pounds mirlitons

1 pound unsalted butter

2 ½ pounds onions, finely chopped

1 ¼ pounds celery, finely chopped

¾ pound green bell pepper, finely chopped

¾ pound red bell pepper, finely chopped

2 tablespoons ground black pepper

2 tablespoons kosher salt

2 tablespoons garlic powder

4 tablespoons white pepper

4 tablespoons basil

4 tablespoons oregano

4 tablespoons Tony Cachere’s

2 pounds shrimp (90-110 count, cooked)

1 ½ pounds crawfish tails

4 tablespoons bread crumbs (or more, as needed, and extra for topping)

1 ½ pounds lump crabmeat

1. Preheat oven to 350 F.

2. Steam mirlitons 25 minutes and peel, deseed and chop. Melt half of the butter. Sautee the onion, celery and peppers until clear (4-5 minutes).

3. Add half of the mirlitons and cook on med-high 3-4 minutes. Add the other half of the butter, melt and then add the last of the mirlitons. Cook another 3-4 mins. Add seasonings, and then shrimp and crawfish. Remove from heat and, in stages, fold in bread crumbs to absorb moisture and make the mixture start to firm up. Then add crabmeat. The dish can be prepared to this point in advance.

4. When ready to serve, top with bread crumbs and bake about 20-25 minutes or until hot and top is browned.