Did you know that green pumpkins are mirlitons? These green vegetables are also called vegetable pears, chayote squash, and in New Orleans they call it a mella-ton. The Bywater neighborhood association in New Orleans has an annual Mirliton Festival on November 7th, 2010. Lots of bands with quirky names and delicious original Cajun cooking. Consider it an eco friendly version of the orange celebration called Halloween.
The mirliton recipe below got the best reviews on the web. Unfortunately, the ingredients don’t include celery.
Photo thanks to Eugenia Photography and is the cover of the Bywater Cookbook
Ma Ma's Mirliton, Shrimp and Crabmeat Casserole
Recipe courtesy Emeril Lagasse, 2003
Serves: 8 to 10 servings
Ingredients
1 teaspoon unsalted butter
7 pounds mirliton, peeled and cut into 1-inch thick slices or 1 (7 pound green pumpkin) *Cooks note:
1/4 cup vegetable oil
11/4 cups finely chopped yellow onions
1/3 cup finely chopped garlic
2 teaspoons freshly ground black pepper
2 pounds shrimp, peeled and deveined
1/2 pound lump crabmeat, picked over for shells and cartilage
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh parsley
1 pound Gruyere, or mozzarella, finely grated
*Cooks note: any type of bland squash can be substituted for the mirliton or green pumpkin in this recipe (merlitons, yellow squash, or zucchini) Long green Italian squashes would work great too. Regular pumpkins can also be used (not the kind for pie, but the big, bland ones more often used for Jack o'lanterns). Butternut or acorn squash does not work with this recipe. The original recipe uses 1 (7 pound) green pumpkin.
Directions
Place the mirlitons in a large pot and add enough water to come 1-inch up the sides of the pot. Cover and bring to a boil. Continue to cook over medium-high heat until the mirliton is very tender, about 40 to 45 minutes. Strain in a large colander. Using the back of the spoon, press on the pumpkin to release as much liquid as possible. Discard any liquid.
In a large pot, heat the oil over medium-high heat. Add the onion, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mirliton, salt, and pepper, and stir to combine. Cook over medium-high heat, stirring frequently, until the mirliton is very thick and most of the liquid has evaporated, about 30 to 40 minutes. (Be careful near the end of the cooking time that the mirliton does not burn on the bottom of the pot.)
Preheat the oven broiler.
Add the shrimp, crabmeat, green onions, and parsley to the pumpkin mixture and gently stir to combine. Taste and adjust seasoning as necessary. Transfer hot pumpkin mixture to the prepared dish and spread the grated cheese evenly over the top. Broil until the cheese is bubbly and lightly browned, about 5 minutes. Serve immediately.
*Cooks note: any type of bland squash can be substituted for the mirliton or green pumpkin in this recipe (merlitons, yellow squash, or zucchini) Long green Italian squashes would work great too. Regular pumpkins can also be used (not the kind for pie, but the big, bland ones more often used for Jack o'lanterns). Butternut or acorn squash does not work with this recipe. The original recipe uses 1 (7 pound) green pumpkin.
© 2010 Television Food Network, G.P
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