Ingredients for Crawfish Mirliton Chayote Soup
- 4 cups chicken broth
- dried parsley
- dried basil
- 1 pound peeled and deveined crawfish tails
- 4 tablespoons butter
- 1 chopped onion
- garlic cloves
- 1 teaspoon cayenne pepper
- crab boil
- 2 medium mirlitons
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 chopped celery stalks
- 1 tablespoon Cajun seasoning
- 1 (28 ounce) can diced tomatoes, undrained
- 2 cups water
- 1/2 cup heavy cream (optional)
- chopped fresh parsley (for garnish)
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How to Make Crawfish Mirliton Chayote Soup
- Melt 4 tablespoons of butter in a large pot or Dutch oven over medium heat.
- Add 1 chopped onion and 2 chopped celery stalks and sauté until softened, about 5-7 minutes.
- Add 1 tablespoon of Cajun seasoning and 1 teaspoon of cayenne pepper (optional, for extra heat) and cook for 1 minute more, stirring constantly.
- Add 1 pound of peeled and deveined crawfish tails and sauté for 2-3 minutes until heated through.
- Add 1 (28 ounce) can of diced tomatoes, undrained, 4 cups of chicken broth, and 2 cups of water to the pot.
- Cut 2 medium mirliton (chayote squash) into 1-inch cubes and add them to the pot along with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the mirliton is tender.
- Stir in 1/2 cup of heavy cream (optional) just before serving.
- Garnish with chopped fresh parsley and serve hot.
- Enjoy this delicious and authentic Cajun creation!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
10g
Carbs
2g