MAKES 10 SERVINGS
Courtesy of Katie Leithead
· 8 mirlitons*, halved
· ¼ cup Louisiana pecan oil
· ½ cup butter
· 1 cup chopped sweet onion
· 1 cup chopped celery
· 1½ teaspoons minced garlic
· 1 pound small Louisiana shrimp, peeled
· 1 teaspoon ground black pepper
· 1 teaspoon ground white pepper
· 1 teaspoon cayenne pepper
· ½ teaspoon salt
· ½ teaspoon ground ginger
· ½ teaspoon dried basil
· 2 tablespoons quick-mixing fl our, such as
· 2 quarts chicken broth
· 1 cup half-and-half
1. To a large pot, add mirlitons and enough water to
cover. Bring to a boil, and cook until fork-tender, about
45 minutes. Transfer mirlitons to a colander, and let stand
until cool enough to handle.
2. Remove and discard seeds and fibrous membranes
from mirlitons, and scoop out as much flesh as possible.
Place flesh in a large bowl, and mash until smooth.
3. In a large Dutch oven, heat pecan oil and butter over
low heat until melted. Add onion, celery, and mirliton;
cook until onion is soft, about 8 minutes. Add garlic and
shrimp; cook for 2 minutes. Stir in peppers, salt, ginger, and
basil. Add fl our, stirring well.
4. Stir in broth, and bring to a boil over high heat. Reduce
heat, and simmer, stirring occasionally, for 30 minutes.
Remove from heat, and add half-and-half. Serve immediately.
*Mirliton is labeled as chayote in some supermarkets