Cream of Mirliton & Crawfish Soup

Rena Daniel


Mirliton is also known as Chayote squash, allegator pear, or vegetable pear.

I got this recipe from my daughter-in-law's, Aunt Jill. She had fixed it as her contribution to Thanksgiving dinner.

Being a novice when it comes to cooking...I just knew I'd mess up this awesome dish.'s so simple that even I couldn't mess it up :)

When my friends tasted this, they said "Rena, I thought you said you couldn't cook. This is delicious!!"

★★★★★ 1 vote
15 Min
1 Hr


mirlitons (chayote squash)
1 stick
butter or margarine
4 sprig(s)
green onions, chopped
2 clove
garlic, minced
ribs celery, minced
bay leaf
3-4 c
swanson's chicken broth
1 lb
crawfish tails, defrosted (can find at wal-mart in frozen seafood section)
1 c
half and half
salt to taste
white pepper to taste
cajun seasoning (tony chachere) to taste


1Peel mirlitons like you would peel a potato. Cut in half and remove the seed pod.
2Slice into 1 inch cubes. Put into microwave safe bowl and microwave on high for 12 to 15 minutes or until soft.
3Puree in blender or food processor
4Melt butter or margarine in a soup pot and saute all vegetables until soft. Add bay leaf and mirliton puree, cooking until most of the liquid evaporates.
5Add 3 to 4 cups chicken broth, season to taste with salt, pepper, and cajun seasoning (Tony Chachere). Cover and cook on med heat for 45 minutes. Stirring occasionally.
6Remove bay leaf, add crawfish tails and half and half. Simmer for 5 mins and serve. Hope you enjoy as much and my friends and family have.
7***If you have plenty to feed, double the recipe.

About Cream of Mirliton & Crawfish Soup

Course/Dish: Cream Soups