CRAWFISH MIRLITON (CHAYOTE) SOUP
My Cajun mother makes a wonderful mirliton casserole for the holidays that's always a hit. I had a craving for mirliton and crawfish one day, and pieced together this soup from several recipes and a few traditional Cajun cooking methods. Some people prefer to peel and pit mirliton before using them, but the whole fruit is edible. Crawfish tails are usually mostly cooked before being peeled and bagged, but it's best to be on the safe side. Sauteing them first makes sure that they are fully cooked and flavors the butter for the rest of the soup.
Provided by Jennifer Cross
Categories Crawfish
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
SHRIMP-STUFFED MIRLITON
Mirliton -- also known as chayote -- is a light green, slightly pear-shaped squash that's a staple in Louisiana. This crab and shrimp-stuffed version is a dish often found in restaurants. Go to a specialty supermarket to hunt down the squash and celebrate your next holiday New Orleans style.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Put the mirliton halves cut-side down in a 9-by-13-inch baking dish. Add 1 cup of water, cover tightly with foil and bake until soft, cooked through and easily poked with a fork, about 1 hour 15 minutes. Set aside until cool enough to handle, about 20 minutes. (Leave the oven on.) Scoop out the pulp--making sure to leave a 1/4-inch border all around--then chop the pulp and reserve. Discard the water from the baking dish and return the scooped-out mirliton halves cut-side down.
- Meanwhile, melt 6 tablespoons of the butter with the Cajun seasoning in a large skillet over medium-high heat. Add the celery, garlic, bell pepper, onion and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are soft and just begin to brown, 7 to 8 minutes. Add the sausage, hot sauce and tomatoes and cook, stirring, until the sausage is warmed through and the tomatoes start to release their juices, about 3 minutes. Add the crab, shrimp and reserved mirliton pulp and continue cooking until heated through, 2 to 3 minutes.
- Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 30 seconds. Add the breadcrumbs and parsley and stir until well combined.
- Turn each mirliton half over so the cut side is facing up. Stuff each with about 1/2 cup of the crab and shrimp mixture--it will seem like a lot, but that's OK. Sprinkle with the breadcrumb mixture and bake until the shrimp are cooked through and the breadcrumbs turn a deep golden brown, 10 to 12 minutes. Serve with additional hot sauce if desired.
CREAM OF CHAYOTE SOUP
Steps:
- In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes
- When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings.
- Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.
MIRLITON
Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.
Provided by MOUNTMAN
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
- When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
- Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g
CHAYOTE SOUP
Categories Soup/Stew Appetizer Sauté Low Fat Quick & Easy Tropical Fruit Hot Pepper Winter Healthy Cilantro Simmer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
- Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
More about "crawfish mirliton chayote soup recipes"
CRAWFISH AND MIRLITON SOUP RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 2Total Time 1 hr
17 MIRLITON RECIPE IDEAS | MIRLITON RECIPE, LOUISIANA RECIPES, CAJUN ...
From pinterest.fr
17 pins31 followers
CRAWFISH AND MIRLITON SOUP 328 - MUNGFALI.COM
From mungfali.com
MIRLITON SOUP EASY - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
CRAWFISH-STUFFED MIRLITONS RECIPE | NEW ORLEANS SCHOOL OF COOKING
From neworleansschoolofcooking.com
WORLD BEST FISH COOKING RECIPES : CRAWFISH MIRLITON (CHAYOTE) SOUP
From worldbestfishrecipes.blogspot.com
10 BEST CRAWFISH SOUP RECIPES | YUMMLY
From yummly.com
HOW TO MAKE MONEY FAST WITH CRAWFISH MIRLITON CHAYOTE SOUP
From webetutorial.com
CREAM OF MIRLITON & CRAWFISH SOUP | RECIPE | CHAYOTE SQUASH, …
From pinterest.ca
MIRLITON AND CRAWFISH CASSEROLE | WHERE NOLA EATS
From nola.com
CRAWFISH AND MIRLITON SOUP RECIPE
From crecipe.com
CRAWFISH, CRAB, AND MIRLITON CREAM SOUP - LOUISIANA COOKIN
From louisianacookin.com
CRAWFISH AND MIRLITON SOUP | EMERILS.COM
From emerils.com
CRAWFISH-STUFFED MIRLITONS RECIPE | MYRECIPES
From myrecipes.com
FRANK DAVIS MIRLITON SOUP RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
INTERNATIONAL MIRLITON/CHAYOTE RECIPES - MIRLITON
From mirliton.org
CRAWFISH MIRLITON CHAYOTE SOUP FOOD- WIKIFOODHUB
From wikifoodhub.com
NEW ORLEANS’ THANKSGIVING FAVORITE SOUP – MIRLITON SEAFOOD BISQUE
From dannwoellertthefoodetymologist.wordpress.com
CRAWFISH AND MIRLITON SOUP RECIPE : EMERIL LAGASSE : FOOD NETWORK ...
From pinterest.com
MIRLITON SOUP RECIPE LOUISIANA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO COOK WITH CHAYOTE: 6 WAYS TO USE CHAYOTE AT HOME
From masterclass.com
CREAM OF MIRLITON & CRAWFISH SOUP | RECIPE | CHAYOTE SQUASH, …
From pinterest.co.uk
5 MEALS WITH CHAYOTE ALSO KNOWN AS MIRLITON - CARIBBEAN GREEN …
From caribbeangreenliving.com
SHRIMP AND CRAB STUFFED MIRLITONS (CHAYOTE SQUASH) - DEEP SOUTH …
From deepsouthdish.com
MIRLITON AND SHRIMP SOUP | LOUISIANA TRAVEL
From louisianatravel.com
BAKED CHAYOTE (MIRLITON) STUFFED WITH CRABMEAT - CARIBBEAN …
From caribbeangreenliving.com
CRAWFISH AND MIRLITON SOUP | RECIPE | MIRLITON SOUP RECIPE, SOUP ...
From pinterest.com
CHAYOTE SQUASH COOKBOOK: DELICIOUS MIRLITON RECIPES ... - AMAZON.CA
From amazon.ca
CREAM OF MIRLITON AND SHRIMP SOUP - LOUISIANA COOKIN
From louisianacookin.com
MIRLITON RECIPE
From crecipe.com
MIRLITON, CHAYOTE SQUASH, CHRISTOPHENE, SAYOTE, CHO ... - DINING …
From diningwithmimi.com
INTERNATIONAL RECEIPES - MIRLITON
From mirliton.org
CRAWFISH, CRAB, AND MIRLITON CREAM SOUP - LOUISIANA COOKIN
From pinterest.ca
CRAWFISH MIRLITON CORN MACQUE CHOUX – RECIPES NETWORK
From recipenet.org
10 EASY CHAYOTE SQUASH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CAJUN CRAWFISH AND SHRIMP STUFFED MIRLITON - ALL YOU RECIPES
From american-recipes.blogspot.com
MIRLITON AND SHRIMP SOUP RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love