This recipe comes to us from Louisiana Cookin’ Magazine.
MAKES 10 SERVINGS
- 1 stick salted butter
- 10 cloves garlic, chopped
- 8 ounces Louisiana tasso, diced small
- 3 mirlitons, peeled, seeded, and diced small
- 1 onion, diced small
- 4 ribs celery, diced small
- 2 green bell peppers, seeded and diced small
- 2 pounds (36–42 count) Gulf shrimp, peeled and deveined
- 3 tablespoons Creole seasoning
- 4 whole eggs
- 2 teaspoons chopped, picked, fresh thyme leaves
- 1 bunch green onions, thinly sliced (green parts only)
- 3 cups heavy cream
- 6 cups day-old bread
Preheat oven to 350°F.
Melt the butter in a large sauté or roasting pan set over high heat. Swirl the pan and add the garlic and tasso. Cook and stir 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. Add the Creole seasoning and stir to incorporate. Cook until 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 seasoning as needed.
Grease 9x13x2-inch baking dish.
Add the shrimp and mirliton bread pudding and press down with your hands to remove air pockets.
Cover with plastic wrap and aluminum foil and bake for 30 minutes or until golden brown.