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Emeril's Mirliton Gratin

 

 

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Mirliton Gratin


Emeril's Creole Christmas
by Emeril Lagasse with Marcelle Bienvenu,
1997, William Morrow and Co., Inc
.

Makes about 10 servings

"Mirliton is also known as chayote, vegetable pear, christophine, or cho-cho.
The firm white flesh, surrounding a single pear seed, has a delicate flavor.
This gourd-like fruit is about the size and shape of a very large pear. It can
be found in some supermarkets throughout the year."

1 tablespoon unsalted butter
4 mirlitons [chayote squash] (about 2 1/4 pounds)
6 cups water
3 bay leaves
1 tablespoons plus 1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon Zatarain’s Concentrated Liquid
Shrimp & Crab Boil (optional)
1/4 pound andouille or kielbasa sausage,
finely chopped
1/4 cup olive oil
2 cups thinly sliced yellow onions
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped garlic
1 tablespoon chopped fresh parsley leaves
2 tablespoons chopped green onions
(scallions), green parts only
3/4 cup dried fine white bread crumbs
1/2 cup freshly grated Parmigiano-
Reggiano cheese
1 tablespoon Creole Seasoning

 Preheat the oven to 350 degrees F. Grease a 2-quart rectangular baking
pan with the butter. In a large  saucepan, combine the mirlitons, water,
bay leaves, 1 tablespoon of the salt, the cayenne, and  Zatarain’s boil, if
using. Bring to a boil over medium-high heat and cook, uncovered, until
the  mirlitons are fork-tender, about 40 minutes.
Remove from the heat and drain. Let cool for 30 minutes and peel.
Cut the mirlitons in half lengthwise and remove the seeds. Cut each
half into 1/2-inch-thick slices.
In a large sauté pan over medium heat, brown the sausage about 4
minutes. Transfer to a small bowl.
To the same sauté pan, add 2 tablespoons of the olive oil. Add the
onions, the remaining 1/2 teaspoon salt, and the black pepper. Cook,
stirring, until the onions are soft and lightly golden, about 5 minutes.
Add the mirlitons, garlic, parsley, and green onions; cook, stirring,
for 2 minutes, and remove from the heat. Pour the mixture into
the prepared pan.
Combine the sausage, bread crumbs, cheese, Creole seasoning, and
the remaining 2 tablespoons olive oil. Mix well. Sprinkle the mixture
over the mirliton mixture, covering the top completely. Bake until the
top is golden brown, about 30 minutes. Serve warm.


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