Beazell's Cook Book

Shrimp & Mirliton Soup

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Shrimp & Mirliton Soup  




2 1/4 pounds Mirliton (can use more, but no less)

1 cup butter

1 cup flour

1 1/2 chopped onions

4 minced garlic cloves

4 (14 ounce) cans chicken broth

1 1/2 teaspoons basil

1 1/2 teaspoons thyme

1 1/2 teaspoons garlic powder

3 bay leaves

1 tablespoon Beazell's Cajun Seasoning

2 tablespoons parsley

1 ½ - 2 pound peeled shrimp

Optional - 1/2 pint heavy cream,  1/2 teaspoon Louisiana Hot Sauce



Boil Mirliton until very tender, cool, peel, remove seeds, and cube.

Make a roux with butter and flour, add onions and garlic. Add broth slowly and stir until smooth. Add other seasonings, salt to taste, and cook over medium heat, stirring. Add Mirliton and shrimp. Cook until shrimp are tender. If adding cream, include it at the end of the cooking process and serve.


Mirliton are also known as chayote squash or vegetable pears depending on what part of the country you are in and how your produce department lists them.


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