Cream of crawfish stuffed mirliton soup

Yield: 10 servings

Measure Ingredient
3 eaches Mirlitons
1 each Stick unsalted butter
4 eaches Green onions - finely chopped
2 eaches Cloves garlic - minced
2 eaches Stalks celery - finely chopped
1 each Bay leaf
1 pounds Crawfish tails
½ each Pt Half & Half
\N \N White pepper to taste
\N \N Black pepper to taste
\N \N Red pepper to taste
\N \N Salt to taste
4 cups Chicken stock - (actually 3 to 4 cups)
4 tablespoons Parsley - fresh, finely chopped

Boil 3 mirlitons in water until tender. Let cook and scrape tender part of vegetable from skins. Cut into chunks. Set aside. In a heavy pot, melt butter and saute green onions, celery and garlic until soft. Add mirliton, peppers, salt and bay leaf and cook until most of liquid cooks out, breaking up mirliton as it cooks. Pour chicken broth into pot. Continue to cook for 45 minutes to 1 hour.

Remove bay leaf and place ¾ of mixture into blender to puree.

Return puree to pot. Add crawfish. Mix in Half and Half. Serve sprinkled with freshly grated buttered bread crumbs.

Serves 8-10.

Recipe by Rosie Bienvenue of Kenner, Louisiana. Times-Picayune 1993 Cookbook Recipe Contest Winner - Soup Category, and also Grand Prize Winner (Best of Show)

Source: Grand Prize - TP Cookoff 1993 Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 12-20-94

Similar recipes