Shrimp & Mirliton Dressing

A classic holiday favorite highlighting indigenous ingredients Gulf shrimp, mirliton (part of the squash family, known elsewhere as chayote), smoked ham, aromatic trinity and ripped local Leidenheimer bread. Thanksgiving Day at Commander’s Palace fills to the brim with celebration. We host a lot of the same families year after year, as we have become a family tradition to so many of our neighbors. Holidays are always such an exciting time where music, joy and laughter fill the air of the dining rooms. Festive food and true genuine hospitality is a celebration of the spirit of Thanksgiving. Out of the Haute Creole kitchen of Commander’s Palace you can adorn your table with some of our Thanksgiving favorites. Also, found in Commander’s Kitchen and The Wild Side Cookbooks.

Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.