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
  1. 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.
  2. 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.
  3. 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.
Recipe by Louisiana Cookin at