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Mirliton and Hot Italian Sausage Casserole

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Mirliton and Hot Italian Sausage Casserole

Emeril Lagasse prepares mirliton and hot Italian sausage casserole.

Related Videos 23 Videos

  • Emeril Lagasse whisks egg, milk, essence, flour and adds mirliton, sausage and throws the mixture into the fryer to make beignets. He makes a quick cocktail while the beignets fry.

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  • Emeril Lagasse plates his grilled shrimp sausage with a side of Mirliton French fries, and celery root Remoulade to complete his dish.

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  • Martha Stewart and Frank Pellegrino, owner of Rao's in New York, prepare pappardelle.

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  • Emeril Lagasse presents a variety of pasta sauces and browns hot and sweet ground sausage for a tomato sauce.

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  • Emeril Lagasse plates penne pasta with sausage tomato sauce and sautes garlic and crushed red pepper in olive oil for linguine and clams.

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  • Emeril Lagasse throws some crab chops on a skillet and discusses mirlitons. He then serves the chops with a green onion and creole mustard sauce. Finally, he sautes andouille sausage, garlic, and onions.

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  • Emeril Lagasse bakes oysters stuffed with creole seasoned mirliton dressing and tops them with hollandaise sauce.

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  • Emeril cooks the mirliton squash until soft. He then makes a syrup that he simmers the mirliton in. Both are poured into a pie crust.

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  • Emeril adds the top crust and uses cream and granulated sugar on the top crust. Once baked he serves the pie with whipped cream, a bit of sprinkled powder sugar and mint leaves.

    Mirliton Squash Pie Part 6
  • Emeril Lagasse mashes some squash mirlitons, then mixes them together with peeled shrimps and crab meat to make a buttered casserole with grated cheese.

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  • Emeril Lagasse plates catfish beignets with lemon and dijon tartar sauce; he then bakes a lyonnaise with carmelized onion, sliced mirliton, butter, and parmesan cheese.

    Potato Crusted Catfish with Mirliton Lyonnaise
  • Emeril Lagasse plates potato crusted catfish with wild watercress and mirliton lyonnaise; he then prepares a piquante sauce with crushed red pepper, cayenne, shrimp stock, tomato, Worcestershire and diced catfish.

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  • Emeril Lagasse makes mirliton slaw using mirlitons, red pepper, chili pepper, parsley, green onion, champagne vinegar, crushed red pepper, sugar, salt, and fresh ground pepper to serve with shrimp patties.

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  • Emeril Lagasse makes roti bread on a griddle and starts to prepare a mirliton fritter.

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  • Emeril Lagasse introduces his show and begins a crawfish and chopped mirliton soup with onion, celery, and bell peppers.

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  • Emeril Lagasse finishes a soup with crawfish and mirlitons. Then he begins a maque choux with garlic, cayenne pepper, and fresh corn and a sweet tomato jam.

    Crawfish and Mirliton Soup, Part 2