Mirliton, Shrimp and Crawfish Soup



Mirliton, Shrimp and Crawfish Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 8 mirlitons, halved
  • 1 Tbs Avocado Oil
  • 1 cup chopped sweet onion
  • 1.5 tsp minced garlic
  • 1 lb small Louisiana shrimp, peeled and deveined
  • 1 lb crawfish tails
  • 1 tsp ground black pepper
  • 1 tsp ground white pepper
  • 1 tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp ground ginger
  • ½ tsp dried basil
  • 2 Tbs flour
  • 2 quarts chicken broth
  • 1 cup half-and-half
  1. Add mirlitons to a large pot and enough water to cover. Bring to a boil and cook until fork-tender, about 45 minutes. Transfer mirlitons to a colander, and let stand until cool enough to handle
  2. Peel, remove and discard seeds and fibrous membranes from mirlitons, and scoop out as much flesh as possible. Place flesh in large bowl, and mash until smooth.
  3. In a large Dutch oven, heat avocado oil over low heat. Add onion, celery, and mirliton; cook until onion is soft, about 8 minutes. Add garlic, shrimp and crawfish; cook for 2 minutes. Stir in peppers, salt, ginger, and basil. Add flour, stirring well.
  4. Stir in broth, and bring to a boil over hight heat. Reduce heat, and simmer, stirring occasionally, for 30 minutes. Remove from heat, add half-and-half. Serve immediately.


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One Response to Mirliton, Shrimp and Crawfish Soup

  1. Anne Parr says:

    This looks amazing!

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