Most mirliton dishes have the mirliton being stuffed. Here is a great and different way to serve mirliton as a side dish. For those outside of New Orleans, mirliton is also known as chayote, vegetable pear, christophine, or cho-cho.
1 tablespoon unsalted Butter
4 Mirlitons, about 2 1/2 pounds
6 cups Water
3 Bay Leaves
1 tablespoon plus 1/2 teaspoon Salt
1/4 teaspoon Cayenne
1 tablespoon Liquid 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 tablespoom chopped fresh Parsley leaves
2 tablespoons chopped Green Onions (Scallions), green part only
3/4 cup dried fine white Bread Crumbs
1/2 cup freshly grated Parmigiano-Reggiano Cheese
1 tablespoon Creole Seasonings
Preheat oven to 350 degrees.
Grease a 2 quart rectangle backing pan with butter.
In a large saucepan, combine the mirlitons, water, bay leaves, 1 tablespoon salt, the cayenne, and crab 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 lenghtwise and remove the seeds. Cut each helf into 1/2 inch thick slices.
In a large saute pan oven medium heat, brown the sausage about 4 miuntes. Transfer to a small bowl.
To the same saute pan, add 2 tabelspoons 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 mirlitons into the prepared pan.
Combine the suasage, bread crumbs, cheese. Creole Seasoning, and the remaining 2 tablespoons Oilve 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.