Makes 24 to 30 side-dish servings
12 medium to large mirlitons, scrubbed
2 sticks (1/2 pound) plus 2 tablespoons butter
4 cups finely chopped yellow onions
6 large cloves garlic, minced
6 medium bay leaves
1/4 cup minced parsley leaves
1 medium yellow bell pepper, finely chopped
1 medium red bell pepper, finely chopped
1 pound lump crabmeat, picked over
1 pound peeled crawfish tails, coarsely chopped
1 pound peeled boiled shrimp, coarsely chopped
1 teaspoon salt or to taste
3/4 teaspoon ground black pepper or to taste
3/4 teaspoon Tabasco sauce, or to taste
3 tablespoons Worcestershire sauce
2 1/2 (about) cups Italian-style fine dry bread crumbs
3/4 cup Italian-style fine dry bread crumbs
1 stick (1/4 pound) butter, cut into thin pats
Boil the mirlitons whole until they are fork-tender, 45 minutes to 1 hour. Let cool, then peel skins. Remove and discard the seeds and any stringy pulp. Chop the pulp in small pieces and place in a colander to drain. Set aside or, if preparing ahead, cover and refrigerate; drain well before using.
In a 7-quart saucepan or Dutch oven, melt the butter over high heat. Add the onions and garlic, and cook until onions are clear, about 7 minutes, being careful not to let garlic burn. Stir in the drained mirliton, bay leaves and parsley. Reduce heat and simmer for 20 minutes, stirring occasionally to keep mixture from sticking to the pan bottom.
Stir the bell peppers into the mixture, then add the crabmeat, crawfish and shrimp, being careful to keep lumps of crabmeat intact as much as possible as you mix. Add salt, pepper, Tabasco and the Worcestershire, mixing well.
Gradually add enough bread crumbs, about 2 1/2 cups, to absorb all liquid; once done, the mixture should be moist but not wet. Continue cooking for 5 minutes more, stirring and scraping pan bottom almost constantly.
Remove the bay leaves from the mixture and transfer mixture to two buttered 13-by-9-inch baking pans or large casserole dishes. Sprinkle the top of the casseroles evenly with the 3/4 cup bread crumbs and dot with the pats of butter. (If making ahead, refrigerate or freeze; thaw before baking.)
To finish the dish, bake uncovered in a preheated 375-degree oven until the casserole is heated through and bubbly, and the top starts to brown, about 35 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1754g)|
|Recipe Makes: 1|
|Calories from Fat: 44 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 190.5mg||59 %|
|Sodium 4329.3mg||149 %|
|Potassium 2138.2mg||56 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 37.9g|
|Protein 88.4g||126 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 584
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