COMMENT:
Mirliton, or chayote squash, was a gift from the Canary Islanders to the Creoles back in 1765. It is hard to imagine any bayou garden being complete without a mirliton vine growing over an arbor. It is truly one of Louisiana’s most versatile vegetables.
INGREDIENTS:
- 6 mirliton
- 1 pound crawfish tails
- 1/2 pound tasso, julienned
- 1 cup butter
- 1 cup onions, diced
- 1 cup celery, diced
- ½ cup red bell peppers, diced
- 1/4 cup garlic, minced
- ½ tsp nutmeg
- 1 tbsp fresh tarragon
- 1 cup flour
- 2 1/2 quarts shellfish stock or water
- 1 pint heavy whipping cream
- 1 cup green onions, sliced
- 1 cup parsley, chopped
- salt and white pepper to taste
METHOD:
Split mirliton lengthwise through the center and poach in lightly salted water for approximately 45 minutes or until tender. The mirliton will be perfectly cooked when a fork can be inserted easily into the pulp. Remove and cool. Once cool, scoop the meat from the mirliton using a teaspoon, discarding the seed and shell. Drain and set aside. In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and tasso. Sauté 3-5 minutes or until vegetables are wilted. Add nutmeg, tarragon and flour and using a wire whisk, stir until white roux is achieved. Do not brown. Add crawfish and shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Add mirliton, blending well into the mixture. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream, green onions and parsley. Allow to cook an additional 5 minutes. Season to taste using salt and white pepper. |
