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


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


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. 

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