This Crawfish, Crab, and Mirliton Cream Soup is sure to warm hearts.
Crawfish, Crab, and Mirliton Cream Soup
Yields: 6 servings
- 3 mirlitons, halved, peeled, and seeded*
- ½ cup unsalted butter
- 4 green onions, roughly chopped
- 2 cloves garlic, minced
- 2 stalks celery, minced
- 1 bay leaf
- 3 cups Crawfish Stock (recipe follows)*
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- ¾ teaspoon Creole seasoning
- ½ (16-ounce) package cooked crawfish tails
- 8 ounces lump crabmeat, picked free of shell
- 1 cup half-and-half
- Cut mirlitons into 1 inch cubes. Place in a microwave-safe bowl, and cook on high until soft, about 12 minutes. In the work bowl of a food processor, add mirliton, and process until smooth.
- In a large Dutch oven, melt butter over medium heat; add green onion, garlic, and celery, and cook until softened. Add bay leaf and mirliton, and cook over medium-high heat until most of the liquid evaporates, about 5 minutes.
- Add Crawfish Stock, salt, pepper, and Creole seasoning. Cover and cook for 45 minutes, stirring occasionally. Remove bay leaf, and add the crawfish, crabmeat, and half-and-half. Simmer for 5 minutes, and serve.
*Mirlitons are also sold as chayote squash. Seafood stock may be substituted.
Yields: 6 Cups
- 2 pounds crawfish heads and shells
- 8 cups cold water
- 1 onion, quartered
- 1 clove garlic, smashed
- 1 bay leaf
- In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce to a simmer, and cook for 30 minutes. Strain and let cool completely.
Where is the crawfish stock recipe?
Thanks for pointing that out! We’ve fixed the issue and added the Crawfish Stock at the bottom of the page.
1 tablespoon salt cannot be right
Thanks for asking! That is how the recipe was tested in our test kitchen. One tablespoon may sound like a lot, but the mirlitons are incredibly bland on their own. If you’re still concerned about it, you can always lower the amount and add additional salt to your liking.
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