Cream Of Mirliton Crawfish Soup Recipes

CRAWFISH MIRLITON (CHAYOTE) SOUP

Steps:

• Stir dried herbs into broth and set aside.
• Saute crawfish tails in butter until warm and cooked through.
• Drain butter and crawfish juice into a pot. Set crawfish aside for later.
• Add onions, garlic, cayenne, and crab boil to butter and cook over low heat until onions are soft.
• Add mirliton and cook for 2-3 minutes, stirring occasionally.
• Pour broth into pot, cover, and simmer over low heat. 25 minutes for peeled mirliton, and 30 for unpeeled.
• Use a food processor or blender to puree soup.
• Return soup to low heat, and gradually add in crawfish tails. Stir until tails are brought up to the soup's temperature.

CRAWFISH AND CRAB SOUP

Steps:

• Melt the butter in a large saucepan, over medium heat. Add the onions, corn and crawfish and saute for about 3 to 4 minutes. Add the cream, broth and crabmeat and bring to a high simmer, but do not boil. Cook for about 10 minutes to meld flavors, then reduce the heat to low. Add the potatoes, green onions, cream cheese and cayenne pepper. Adjust the seasoning with salt and pepper, to taste.
• To finish, stir in the 2 egg yolks, lime juice, chopped parsley and grated cheese. Ladle into serving bowls and serve. Great dish.

TINA'S CREAM OF MIRLITON AND SHRIMP SOUP

Steps:

• 1. Steam mirliton until tender, peel and scrape flesh off pit. Puree until smooth. Reserve
• 2. Sauté onion in butter until translucent. Add 3 cloves of minced garlic. Sauté a few more minutes
• 3. Add shrimp to onion, sauté 3 minutes. Add 1 minced garlic clove and sauté 1 minute. Add mirliton and Half & Half. Adjust seasonings. Heat until hot. Garnish with minced chives if desired.