Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Mirlitons 1/2 ea Pt Half Half
1 ea Stick unsalted butter White pepper to taste
4 ea Green onions - finely Black pepper to taste
-chopped Red pepper to taste
2 ea Cloves garlic - minced Salt to taste
2 ea Stalks celery - finely 4 c Chicken stock - (actually 3
-chopped -to 4 cups)
1 ea Bay leaf 4 T Parsley - fresh, finely
1 lb Crawfish tails -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 3/4 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

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