Crawfish Mirliton Chayote Soup Recipes

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CREAM OF MIRLITON & CRAWFISH SOUP



Cream of Mirliton & Crawfish Soup image

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...

Provided by Rena Daniel

Categories     Cream Soups

Time 1h15m

Number Of Ingredients 12

3 mirlitons (chayote squash)
1 stick butter or margarine
4 sprig(s) green onions, chopped
2 clove garlic, minced
2 ribs celery, minced
1 bay leaf
3-4 c swanson's chicken broth
1 lb crawfish tails, defrosted (can find at wal-mart in frozen seafood section)
1 c half and half
salt to taste
white pepper to taste
cajun seasoning (tony chachere) to taste

Steps:

  • 1. Peel mirlitons like you would peel a potato. Cut in half and remove the seed pod.
  • 2. Slice into 1 inch cubes. Put into microwave safe bowl and microwave on high for 12 to 15 minutes or until soft.
  • 3. Puree in blender or food processor
  • 4. Melt 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.
  • 5. Add 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.
  • 6. Remove 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.
  • 7. ***If you have plenty to feed, double the recipe.

MIRLITON (CHAYOTE) CASSEROLE



Mirliton (Chayote) Casserole image

In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways. Here's my version of Traditional Mirliton Casserole.

Provided by Donna Graffagnino

Categories     Seafood

Time 4h

Number Of Ingredients 20

5 lb about 8 medium mirlitons
1 lb ground beef
1 lb bulk pork sausage or ground pork
****or****
2 lb shrimp, crab, crawfish, scallops, any seafood you like (cooked or raw)
2 Tbsp olive oil
1 Tbsp creole seasoning (tony cacherie's or emeril's)
2 large onions, chopped
1 large red or green bell pepper, chopped
1 large carrot, peeled and chopped fine
3 stalk(s) celery, chopped
1 bunch green onions, sliced thin
1 large jalapeno, seeded and minced (about 1/4 c)
1/2 tsp dried thyme
1/4 c garlic, minced (not a typo)
1 tsp salt & freshly ground black pepper
1/4 c fresh parsley, chopped or 1/8 c dried
3 large eggs, lightly beaten
1+ c seasoned bread crumbs, lightly toasted
3/4 lb grated mozzarella or parmesan (optional)

Steps:

  • 1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
  • 2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
  • 3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
  • 4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
  • 5. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
  • 6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
  • 7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
  • 8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
  • 9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
  • 10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
  • 11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.

CREAM OF CHAYOTE SOUP



Cream of Chayote Soup image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1 large slice bacon or 2 tablespoons unsalted butter
1 yellow onion, diced
1 teaspoon freshly ground pepper
5 cups chicken stock, vegetable stock or water
2 bay leaves
1 small boiling potato, peeled and sliced
4 chayotes, peeled, seeded and sliced
1 cup heavy cream or half-and-half
2 limes, thinly sliced

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.

CRAWFISH MIRLITON (CHAYOTE) SOUP



Crawfish Mirliton (Chayote) Soup image

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

4 cups chicken broth
1/2 tablespoon dried parsley
1/2 tablespoon dried basil
1 lb crawfish tail
2 tablespoons butter
1 small onion, chopped
1 garlic clove, chopped
1/2 teaspoon cayenne
1/2 teaspoon crab boil
4 mirlitons, chopped
salt and pepper

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.

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Top Asked Questions

What do you put in cream of mirliton and shrimp soup?
Cream of Mirliton and Shrimp Soup. 1 8 mirlitons*, halved. 2 ¼ cup Louisiana pecan oil. 3 ½ cup butter. 4 1 cup chopped sweet onion. 5 1 cup chopped celery. 6 1½ teaspoons minced garlic. 7 1 pound small Louisiana shrimp, peeled and deveined. 8 1 teaspoon ground black pepper. 9 1 teaspoon ground white pepper. 10 1 teaspoon cayenne pepper.
How do you make mirliton casserole?
Here's my version of Traditional Mirliton Casserole. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
How long do you cook mirlitons for?
Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
What is Mirlitons in Louisiana?
In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways.

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