Mirliton and Shrimp Soup

A go-to fall soup when you're looking to mix up the staple diet of gumbo, gumbo and more gumbo. Enter Mirliton and Shrimp soup! This fresh, soul-warming soup is filled with Louisiana seafood, all the flavors you love and is sure to please a crowd.

Ingredients:

• 8 mirlitons, halved (mirliton is labeled as chayote in some supermarkets)
• ¼ cup Louisiana pecan oil
• ½ cup butter
• 1 cup chopped sweet onion
• 1 cup chopped celery
• 1½ teaspoons minced garlic
• 1 pound small Louisiana shrimp, peeled and deveined
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon cayenne pepper
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon dried basil
• 2 tablespoons quick-mixing flour, such as Wondra
• 2 quarts chicken broth
• 1 cup half-and-half

Method of Preparation:

1. To a large pot, add mirlitons and enough water to cover. Bring to a boil, and cook until fork-tender, about 45 minutes. Transfer mirlitons to a colander, and let stand until cool enough to handle.
2. Remove and discard seeds and fibrous membranes from mirlitons, and scoop out as much flesh as possible. Place flesh in a large bowl, and mash until smooth.
3. In a large Dutch oven, heat pecan oil and butter over low heat until melted. Add onion, celery, and mirliton; cook until onion is soft, about 8 minutes. Add garlic and shrimp; cook for 2 minutes. Stir in peppers, salt, ginger, and basil. Add flour, stirring well.
4. Stir in broth, and bring to a boil over high heat. Reduce heat, and simmer, stirring occasionally, for 30 minutes. Remove from heat, and add half-and-half. Serve immediately.

Makes 10 servings

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This recipe was provided by Louisiana Cookin' Magazine.