Seafood Merliton Casserole Jezz Jones This is a tasty recipe from the 2010 New Orleans Wine and Food Experience culinary competition. Servings: 12 to 15 Ingredients 6 to 8 merlitons 2 sticks butter 2 medium onions, finely chopped 2 medium bell peppers, finely chopped ½ stalk celery, finely chopped 1 bunch green onions, finely chopped 1 quart chicken stock or chicken broth 1 tablespoon whole thyme leaves 1 tablespoon parsley flakes 1 tablespoon oregano leaves 1 tablespoon sweet basil Salt (to taste) 1 pound of Louisiana lump crabmeat 2 pounds (91/110) Louisiana shrimp 4 ½ cups Italian bread crumbs Directions Boil merlitons for about one hour or until tender. Let cool and peel off skin. Chop finely. Add butter to pot and all onions, bell peppers, celery, green onions. Simmer until butter is melted. Add 1 quart of chicken stock or chicken broth. Cook until seasonings are translucent or for about 15 minutes. Add shrimp and cook until pink. Add merlitons, all dry seasoning, and salt to taste. Cook for about 45 minutes on a low fire while stirring occasionally. Turn off fire and fold in crabmeat and Italian bread crumbs. Put into casserole dish, sprinkle top with bread crumbs and bake for 20 minutes at 350˚ degrees. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!