Mirliton Soup Recipes

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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



Crawfish Mirliton (Chayote) Soup image

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.

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

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



Mirliton image

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

6 (8-ounce) mirlitons (chayotes)
2 teaspoons olive oil
1 clove garlic, minced
1 medium onion, chopped
1 pound fresh shrimp, peeled and deveined
1 pound cooked, cubed ham
1 egg
1 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
½ cup dry bread crumbs for topping

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



Chayote Soup image

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.

2 scallions, minced
1 small garlic clove, minced
1/4 teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste
1/2 tablespoon unsalted butter
1 1/2 lb chayotes* (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
1/2 teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 3/4 cups water
Garnish: fresh cilantro sprigs

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