Heat a 4-quart stock pot over medium-high heat. Add the olive oil to the pan and, once hot, add the onions, bell peppers and celery. Cook, stirring often, until lightly caramelized, about 3 to 4 minutes. Add the garlic and tomato paste and cook, stirring, until the garlic is fragrant and the tomato paste is well incorporated, about 1 minute. Pour the stock into the pot and season with the bay leaf, Essence, salt, crab boil and cayenne. Bring the pot to a boil and reduce to a simmer. Allow the soup to simmer for 15 minutes. After 15 minutes, add the mirlitons to the pot and cook for an additional 10 minutes. Add the tomatoes, oregano and crawfish to the pot and cook for 5 minutes. Add the basil, parsley and butter, and stir to combine. Taste and re-season if necessary. Serve immediately.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.