Side Dish

Course: 
  • 6–8 mirliton
  • 1 cup sugar 
  • 3 eggs, well beaten 
  • 1 cup biscuit mix 
  • 1/2 cup milk 
  • 1/4 cup melted butter 
  • 1 tablespoon pure vanilla extract 
  • 1/8 teaspoon nutmeg 
  • 1/8 teaspoon cinnamon 
  • 1 (9-inch) unbaked pie shell

Chefs note: The chayote squash, or vegetable pear, is called a mirliton in South Louisiana. The Los Isleños, or Canary Islanders, brought mirliton to the area in the 1700s. Today, it is the premier vegetable of the Cajuns and Creoles and is found in many entrées and side dishes.

Mirliton Pie

Mirlitons

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Course: 
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped bell pepper
  • 1/4 pound ground pork
  • 1/4 pound chicken livers, pureed
  • 2 bay leaves
  • 1 tablespoon finely chopped jalapeno
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 2 cups cooked long grain white rice
  • 1/4 cup beef stock or canned, low sodium beef broth
  • Dash of Tabasco, or other Louisiana hot sauce, to taste

Creole Dirty Rice

 Creole Dirty Rice

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Course: 

Seasoning Mix

  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper or to taste
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves

Dressing

  • 20 small Louisiana oysters in their liquor (about ½ pound)
  • 1 cup cold water
  • 8 tablespoons (1 stick) margarine
  • 1½ cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 teaspoon minced garlic
  • 3 bay leaves
  • 1 to 2 cups fine, dry Italian bread crumbs
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup chopped green onions

Creole Oyster Dressing 

Creole Oyster Dressing

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