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Emeril's Mirliton Gratin

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and that Mother Nature's making new ingredients."
~ Emeril Lagasse

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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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