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


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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

How to Make Cream of Mirliton & Crawfish Soup


  • 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.

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About Cream of Mirliton & Crawfish Soup

Course/Dish: Cream Soups

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