Crawfish Mirliton (Chayote) Soup

Ingredients

• 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

Directions

1. 1

   Stir dried herbs into broth and set aside.

2. 2

   Saute crawfish tails in butter until warm and cooked through.

3. 3

   Drain butter and crawfish juice into a pot. Set crawfish aside for later.

4. 4

   Add onions, garlic, cayenne, and crab boil to butter and cook over low heat until onions are soft.

5. 5

   Add mirliton and cook for 2-3 minutes, stirring occasionally.

6. 6

   Pour broth into pot, cover, and simmer over low heat. 25 minutes for peeled mirliton, and 30 for unpeeled.

7. 7

   Use a food processor or blender to puree soup.

8. 8

   Return soup to low heat, and gradually add in crawfish tails. Stir until tails are brought up to the soup's temperature.