Best Crawfish Mirliton Chayote 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.

MIRLITON CASSEROLE

Steps:

• Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
• Drain and cool.
• Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
• Add shrimp and saute until pink.
• add garlic and parsley, bread crumbs, salt & pepper.
• Turn off heat.
• Take the mirlitons and cut in half lengthwise.
• Take a teaspoon and scoop out the seed and sac that surrounds it.
• Then scoop out the meat of the merliton and save it in the pan along with the dressing.
• You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
• If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
• Place a pat of butter on each half and bake in medium oven until browned and bubbly.
• You can make these ahead of time and freeze them.
• Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
• For variety, you can use hot sausage out of the casing or ground meat.

CREAM OF MIRLITON & CRAWFISH SOUP

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.

SEAFOOD-STUFFED MIRLITON/CHAYOTE

Steps:

• Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.) Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
• Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
• Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
• Bake at 350 degrees for about 20 minutes until topping is crisp and golden.