Adapted from John Besh

Time: 1 1/2 hours This is a typical Thanksgiving dish in southern Louisiana.

Salt

4 mirlitons (also called chayote)

1 1/2 pounds unsalted butter

2 yellow onions, in medium dice

2 bell peppers, in medium dice

4 stalks celery, in medium dice

2 bay leaves

Freshly ground pepper

Creole seasoning mix, to taste

1 baguette

1 1/2 pounds medium shrimp (30 per pound), peeled and deveined

1 pound andouille sausage, or smoked Polish sausage, in quarter-inch slices

1 cup shrimp stock (see note)

1 bunch green onions, julienned

1 cup grated Parmesan cheese

2 cups panko.

1. Bring about a gallon of water, with 3 tablespoons of salt, to boil in a large pot. Add mirlitons and cook covered for 30 minutes. When tender, remove to a bowl of ice water. Once cooled, peel, then cut each in half and remove seed. Cut into medium dice and reserve.

2. Heat oven to 350 degrees. Melt butter over medium heat in a large Dutch oven. Add onions, peppers, celery, bay leaves, salt, pepper, and Creole seasoning. Cook for 25 minutes, until vegetables are soft, and butter browns slightly.

3. Meanwhile, tear up baguette and grind in food processor with metal blade attachment.

4. Add shrimp to vegetables. When shrimp begin to take on color, add ground bread. Cook for 5 minutes, stirring constantly, to fully incorporate bread and let it absorb liquid. Remove from heat and add mirlitons, sausage, stock, green onions, and cheese. Stir well and adjust seasoning. Transfer to 9-inch-by-12-inch casserole and top with panko. Bake until warm and crusty, about 30 minutes.

Yield: 8 servings.

Note: For stock, simmer shrimp shells for 10 minutes in about 1 1/2 cups of water.