Crawfish Mirliton Chayote Soup
Dive into the rich, savory flavors of Louisiana with this Crawfish Mirliton Chayote Soup, a velvety blend of tender mirlitons (chayote squash), succulent crawfish tails, and aromatic Cajun spices. This hearty yet elegant soup begins with the holy trinity of Creole cuisine—onion, celery, and bell pepper—sautéed to perfection, then combined with garlic and fresh herbs for a depth of flavor that will transport your taste buds straight to the bayou. Pureed to a smooth, creamy consistency with the addition of heavy cream and seafood stock, this soup is as comforting as it is indulgent. Garnished with vibrant green onions, fresh parsley, and a touch of reserved crawfish, it’s perfect as a stand-alone meal or a starter for an unforgettable Southern-inspired feast. Ready in just an hour and served piping hot, this crowd-pleasing recipe is ideal for showcasing seasonal crawfish and the unique flavor of chayote squash.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, minced
- 2 large mirlitons (chayote squash), peeled, seeded, and diced
- 1 pound crawfish tails, peeled and cooked
- 6 cups seafood or chicken stock
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and green bell pepper, and sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced mirlitons (chayote squash) to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the seafood or chicken stock and add the bay leaf, Cajun seasoning, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25–30 minutes, or until the mirliton is tender.
Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches, then return it to the pot.
Stir in the heavy cream and the crawfish tails, reserving a few tails for garnish if desired. Simmer for 5 minutes to heat through.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with sliced green onions, fresh parsley, and reserved crawfish tails (optional). Serve hot.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 8201 mg | 357% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 18.8 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2937 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
