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Crawfish And Mirliton Soup

Crawfish And Mirliton Soup

  • Prep Time: 30 minutes
  • Total Time: 1 1/2 hours
  • Yield: 2 quarts


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green bell peppers
  • 1/2 cup finely chopped celery
  • 1/3 cup finely chopped tasso or smoked ham
  • 1 tablespoon minced garlic
  • 1/4 cup flour
  • 2 tablespoons tomato paste
  • 6 cups shrimp stock
  • 1 bay leaf
  • 1 1/2 teaspoons Essence
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon liquid crab boil
  • Pinch cayenne pepper
  • 2 cups peeled, seeded and 1/2-inch diced mirlitons (about 2)
  • 2 cups peeled, seeded and chopped tomatoes
  • 1 teaspoon chopped fresh oregano leaves
  • 1 pound crawfish tails
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1/4 cup heavy cream (optional)


  • Heat a 4-quart stock pot or other heavy-bottomed pot over medium-high heat. Add the olive oil and butter to the pan and, once hot, add the onions, bell peppers, celery, and tasso. Cook, stirring often, until vegetables are very soft, 4 to 6 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and cook for 1 to 2 minutes. Add the tomato paste and the stock and season with the bay leaf, Essence, salt, crab boil and cayenne. Bring the pot to a boil and then reduce the heat to a simmer. Allow the soup to simmer for 5 minutes, then add the mirlitons and cook until just tender, about 20 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the crawfish, basil, parsley and heavy cream, stir to combine, and allow to simmer until the crawfish are heated through and the flavors have blended, about 5 minutes. Taste and re-season if necessary. Serve immediately.

Recipe Details