Crawfish and Mirliton Soup

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 2 quarts
LEVEL: Intermediate

ingredients

  • 3/4 teaspoon liquid crab boil
  • Pinch cayenne pepper
  • 2 cups peeled, seeded and 1/2-inch diced mirlitons
  • 2 cups peeled, seeded and chopped tomatoes
  • 2 teaspoons chopped fresh oregano leaves
  • 1 pound crawfish tails
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 2 tablespoons butter
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
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Directions

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.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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