Recipe

Mirliton Gratin

  • Yield: 10 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 4 mirlitons (about 2 1/4 pounds)
  • 6 cups water
  • 3 bay leaves
  • 1 tablespoons plus 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon Zatarainís 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

Directions

  • Preheat the oven to 350?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 Zatarainís 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 sautÈ pan over medium heat, brown the sausage about 4 minutes. Transfer to a small bowl.
  • To the same sautÈ 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.