Lyonnaise of Mirlitons

Total Time:
35 min
10 min
25 min

Yield: 4 servings

  • 3 mirlitons, boiled and peeled, seeds removed and cut into 1/2-inch slices
  • 2 large onions, peeled, halved, cut into 1/2-inch slices
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Pinch of cayenne
  • Salt and pepper
  • Garnish:
  • Parsley
  • Essence, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 400 degrees. Line a baking sheet with foil. In a saute pan, heat the olive oil. Saute the onions until they caramelize and are golden, about 5 minutes. Remove from the heat. Season with salt, pepper and cayenne. Season the mirlitons with salt, pepper and cayenne. Alternate layering the mirlitons with the onions in a cascading effect in the center of the foil. Place small dabs of the butter on top of the lyonnaise. Fold the edges of the foil up like a tent and place in the oven. Roast the lyonnaise for 8 to 10 minutes. Remove from the oven and, using a spatula, place the lyonnaise on a platter. Garnish with parsley and Essence.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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