Mirlitons are a big deal here in southern Louisiana. Known as chayote elsewhere, they're fruit of a vine that is used in fall dishes - such as stuffed mirlitons and mirliton dressing at Thanksgiving. Usually they use shrimp, which I can't eat, but when a neighbor had heaps to give away of course I grabbed some. I'll pot a couple to sprout my own vine, and the others I made this and it was good.
- Cook 3/4 c. wild rice to specifications (mine calls for scant 2c water, cook 45 minutes)
- In separate pan, saute 1/4-1/3# spicy Italian sausage. Once it's starting to brown, drain grease as necessary. Then add in
- 2 large mirlitons, peeled and chopped
Cook over medium-low heat for 20 minutes. No need to add any liquid.
Once done, add in the wild rice mix and stir it up well. Taste and season as needed.
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Update: this was actually really good and I didn't mind several days of leftovers. Even good for breakfast. Next time I'll cut the sausage a bit more and put a fried egg on it. Yum.
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