cream of mirliton & crawfish soup
(1 rating)
Mirliton is also known as Chayote squash, allegator pear, or vegetable pear. I got this recipe from my daughter-in-law's, Aunt Jill. She had fixed it as her contribution to Thanksgiving dinner. Being a novice when it comes to cooking...I just knew I'd mess up this awesome dish. BUT...it's so simple that even I couldn't mess it up :) When my friends tasted this, they said "Rena, I thought you said you couldn't cook. This is delicious!!"
(1 rating)
yield
3 -4
prep time
15 Min
cook time
1 Hr
Ingredients For cream of mirliton & crawfish soup
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3mirlitons (chayote squash)
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1 stickbutter or margarine
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4 spriggreen onions, chopped
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2 clovegarlic, minced
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2ribs celery, minced
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1bay leaf
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3-4 cswanson's chicken broth
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1 lbcrawfish tails, defrosted (can find at wal-mart in frozen seafood section)
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1 chalf and half
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salt to taste
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white pepper to taste
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cajun seasoning (tony chachere) to taste
How To Make cream of mirliton & crawfish soup
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1Peel mirlitons like you would peel a potato. Cut in half and remove the seed pod. -
2Slice into 1 inch cubes. Put into microwave safe bowl and microwave on high for 12 to 15 minutes or until soft.
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3Puree in blender or food processor
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4Melt butter or margarine in a soup pot and saute all vegetables until soft. Add bay leaf and mirliton puree, cooking until most of the liquid evaporates.
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5Add 3 to 4 cups chicken broth, season to taste with salt, pepper, and cajun seasoning (Tony Chachere). Cover and cook on med heat for 45 minutes. Stirring occasionally.
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6Remove bay leaf, add crawfish tails and half and half. Simmer for 5 mins and serve. Hope you enjoy as much and my friends and family have.
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7***If you have plenty to feed, double the recipe.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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