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Creole Queen Boat
on Mississippi River, Louisiana, USA
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Emeril's Creole Christmas
by Emeril Lagasse with Marcelle Bienvenu,
Morrow and Co., Inc.
Makes about 10 servings
"Mirliton is also known as chayote, vegetable pear, christophine, or
The firm white flesh, surrounding a single pear seed, has a
This gourd-like fruit is about the size and shape of a
very large pear. It can
found in some supermarkets throughout the
tablespoon unsalted butter
mirlitons [chayote squash] (about 2 1/4 pounds)
tablespoons plus 1/2 teaspoon salt
tablespoon Zatarain’s Concentrated Liquid
Shrimp & Crab Boil
pound andouille or kielbasa sausage,
cup olive oil
cups thinly sliced yellow onions
teaspoon freshly ground black pepper
teaspoons chopped garlic
tablespoon chopped fresh parsley leaves
tablespoons chopped green onions
(scallions), green parts only
cup dried fine white bread crumbs
cup freshly grated Parmigiano-
tablespoon Creole Seasoning
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
using. Bring to a boil over medium-high heat and cook, uncovered,
are fork-tender, about 40 minutes.
Remove from the heat and drain. Let
cool for 30 minutes and peel.
the mirlitons in half lengthwise and
remove the seeds. Cut each
a large sauté pan over medium heat, brown the sausage about 4
Transfer to a small bowl.
To the same sauté pan, add 2 tablespoons of the
olive oil. Add the
the remaining 1/2 teaspoon salt, and the black
the onions are soft and lightly golden,
about 5 minutes.
Add the mirlitons, garlic, parsley, and green onions;
for 2 minutes, and remove from the heat. Pour the mixture
the prepared pan.
Combine the sausage, bread crumbs, cheese, Creole
the remaining 2 tablespoons olive oil. Mix well. Sprinkle
over the mirliton mixture, covering the top completely. Bake
top is golden brown, about 30 minutes. Serve warm.
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