- 1 mirliton
- 3 cups water
- 1 bay leaf
- 2 teaspoons salt
- 1/4 teaspoon cayenne
- 1/2 tablespoon liquid shrimp and crab boil
- In a small saucepan, combine the mirliton, water, bay leaf, salt, cayenne and shrimp/crab boil. Bring to a boil over medium-high heat and cook, uncovered, until the mirliton is fork-tender, about 30 minutes.
- Remove from the heat and drain. Let cool for 30 minutes and peel. Cut the mirliton in half lengthwise and remove the seeds. Chop the mirliton into bite-size pieces and reserve for andouille-shrimp sauté.