Yield: 10 servings
|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.
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