Crawfish and Mirliton Soup

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Crawfish and Mirliton Soup

Name: Crawfish and Mirliton Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 quarts
Cuisine: american
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped onion; 1/2 cup finely chopped green bell peppers; 1/2 cup finely chopped celery; 1 tablespoon minced garlic; 2 tablespoons tomato paste; 6 cups shrimp stock; 1 bay leaf; 1 1/2 teaspoons Essence, recipe follows; 1 1/2 teaspoons salt; 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; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

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Level: Intermediate
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 2 quarts

Level: Intermediate
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 2 quarts

Ingredients

1 tablespoon olive oil

1 cup finely chopped onion

1/2 cup finely chopped green bell peppers

1/2 cup finely chopped celery

1 tablespoon minced garlic

2 tablespoons tomato paste

6 cups shrimp stock

1 bay leaf

1 1/2 teaspoons Essence, recipe follows

1 1/2 teaspoons salt

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

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup

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

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Crawfish and Mirliton Soup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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