Mirliton Gratin
Experience the flavors of Louisiana with Emeril's Mirliton Gratin. Perfect for gatherings, this dish combines tender mirlitons with smoky sausage and a Parmesan breadcrumb topping. Yielding 10...
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Cooking tools:
- Baking pan
- Saute pan
- Saucepan
- Oven
- Stove
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Fork
- Kitchen timer
Ingredients
- 1 tablespoon unsalted butter
- 4 mirlitons (about 2 1/4 pounds)
- 6 cups water
- 3 bay leaves
- 1 tablespoon 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
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