Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mirliton (chayote) and sausage. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Mirliton (Chayote) and Sausage is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Mirliton (Chayote) and Sausage is something which I’ve loved my whole life.
Well, truth is, mirliton (pronounced mel-a-tawn) aka chayote squash, vegetable pears, or in Cajun Country, alligator pears, are the Unofficial Squash of Ground Beef Mirliton Casserole: Omit the crab boil, seafood and Old Bay. Mirlitons are gourdlike fruits that taste similar to squash; they are sometimes called chayote. Try them in this diabetic-friendly turkey and vegetable stuffed pepper side dish recipe.
To get started with this particular recipe, we must prepare a few components. You can cook mirliton (chayote) and sausage using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mirliton (Chayote) and Sausage:
- Take 3 Mirliton (Chayote)
- Make ready 3 cups rice cooked
- Make ready 2 lb sausage
- Get 2 sticks Butter
- Get 1 large onion
- Take 2 cans Stewed tomatoes
- Take Paprika
- Take Dried parsley
- Get Creole seasoning
Chayote was one of the several foods introduced to the Old World during the. According to mirliton enthusiast Lance Hill, its early popularity was likely related to the close connection the city had with the Caribbean, which began the long history of backyard mirliton vines in. In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways.
Instructions to make Mirliton (Chayote) and Sausage:
- Cut mirliton in half and remove seeds, boil for 30 minutes. Cook 3 cups rice as usual.
- Slice and brown sausage in a large Texas sized skillet. Remove sausage toss in 2 sticks butter.
- Slice onions long and toss in hot butter. Peel mirliton and cut into bite sized cubes, add to skillet. Saute for about 10 minutes until onions and mirliton are soft.
- Knife through the cans if Stewed tomatoes to make them a bit smaller. Add Stewed tomatoes, cooked rice and sausage to skillet, add seasonings to taste, mix, cover and simmer for about 8 minutes.
Here's my version of. "You say mirliton, I say chayote squash. The mirliton's somewhat tough exterior and large seed-space practically begs to be stuffed Traditionally that's done with crawfish, shrimp, andouille sausage, or a mixture of the three, combined with the seasoning trinity of onion, bell pepper, and celery with. · Mirliton is also known as Chayote squash, allegator pear, or vegetable pear. I got this recipe from my daughter-in-law's, Aunt Jill. She had fixed it as her I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional. Add the sausage and cook, stirring occasionally, until well-browned Remove the sausage using a slotted spoon and set aside.
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