Preheat the fryer. Put the mirlitons in a saucepan and cover with water. Season the liquid with crab boil and salt. Boil, uncovered, for 30 to 35 minutes, or until fork tender. Cool under tap water and drain thoroughly. Mash slightly with a fork and set aside. In a saute pan, heat the oil. When the oil is hot, add the sausage and render for 2 to 3 minutes. Stir in the onions and continue to saute for 2 minutes. Remove from the heat and stir in the garlic. Cool the mixture completely. In a mixing bowl, whisk the eggs, milk and cayenne together. Combine the baking powder and flour, whisk into egg mixture in small amounts until all of it is incorporated and the batter is smooth. Stir in parsley. Stir in the mirlitons and andouille mixture and mix well. Drop a heaping tablespoon of the batter into the hot oil. When the fritters pop to the surface, roll them around in the oil using a long-handled spatula or tongs until they are evenly browned. Remove the fritters from the oil and drain on a paper-lined plate. Season the fritters with Essence and serve.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.