Shrimp & Mirliton Dressing Recipe | Rouses Market

Ingredients

• 4 mirlitons, halved and seeded
• 3 tablespoons extra virgin olive oil
• 8 tablespoons butter
• 1 medium onion, diced
• 1 stalk celery, diced
• 1 green bell pepper, seeded and diced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 pound medium wild-caught Gulf shrimp, peeled, deveined and finely chopped
• 1/2 cup lump or claw crabmeat, picked over for shells
• 4 cups diced day-old French bread
• 2 cups chicken stock
• 1/2 teaspoon Creole seasoning
• 1-2 dashes hot sauce
• Salt and black pepper to taste