Mirliton and Hot Sausage Stew with Parmesan-Croutons

Mirliton and Hot Sausage Stew with Parmesan-Croutons | 0 Comments
From Sticky Toffee Pudding, Aired on Thu 8/25
Chef Jeff Henderson,


1. Heat a medium-large cast iron Dutch oven over medium high heat. Add 2 tbsp. butter and sausages and cook until crispy, about 3-5 minutes. Add onion, celery, and garlic. Cook vegetables until fragrant about 2-3 additional minutes.

2. Add remaining softened butter and flour. Cook until fully incorporated. Slowly whisk in chicken stock. Bring to a rolling boil then reduce to a low simmer. Cook for about 10-12 minutes then add herb bundle.

3. Add heavy cream and Mirliton squash. Season with salt and black pepper to taste. Continue to simmer for 8-10 minutes, whisking constantly until slightly thickened.

4. In a medium bowl add bread cubes, melted butter, garlic, jalapeños peppers and parmesan cheese. Toss well and set aside.  

5. Garnished soup with parmesan croutons and chopped parsley. Serve immediately.

  • 4 tablespoons unsalted butter
  • 1 ½ c. New Orleans smoked hot sausage, diced
  • ½ onion, diced
  • 2 celery ribs, diced
  • ½ tbsp. garlic, minced
  • 3 tbsp. all-purpose flour
  • 4 c. low-sodium chicken stock
  • 1 herb bundle, bay leaf and thyme sprig
  • ½ c. heavy cream
  • 3 whole Mirliton squash, skinned and diced
  • Kosher salt to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp. fresh parsley, chopped (for garnish)
  • ½ loaf rustic bread, cubed
  • ½ stick butter, melted
  • 1 tbsp. fresh garlic, minced
  • ½ jalapeño pepper, seeded, minced
  • 3 tbsp. parmesan cheese, grated

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