Mirliton Crab Bisque

Mirliton Crab Bisque with crab meat in a bowl with three mirlitons

Mirliton-the wrinkly green vegetable, found in family gardens and farmers markets all over South Louisiana. This versatile and unique squash is a staple of Louisiana, served many ways-pickled, casseroles and stuffed. My favorite is this wonderful Mirliton Crab Bisque. The mirliton’s mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.

Mirliton Crab Bisque with crab meat in a bowl with three mirlitons
Sweet Daddy D's Mirliton Crab Bisque
Votes: 1
Rating: 5
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Mirliton Crab Bisque-the mirliton's mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon in a creamy, rich bisque. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Mirliton Crab Bisque with crab meat in a bowl with three mirlitons
Sweet Daddy D's Mirliton Crab Bisque
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Mirliton Crab Bisque-the mirliton's mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon in a creamy, rich bisque. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 542
This is What You Need
Herb and Spice Blend
This is What You Do
  1. Slice the mirlitons in half, lengthwise and poach in salted water for about 45 minutes until very tender when probed.
  2. Remove from the water and allow the mirlitons to cool, then remove and discard the seed and scoop out the meat with a spoon.
  3. Chop the mirliton; set aside until needed, but reserve about ¼ cup of pieces to add to the bisque at the end.
  4. Melt butter in a heavy bottom dutch oven over medium high heat until bubbly
  5. Add yellow onions and celery and saute until the onions are starting to clear-about 5 minutes.
  6. Add green onions and saute for another 2 minutes.
  7. Add the flour and mix in thoroughly, stirring constantly to make a blond roux-about 3 minutes; don't let the roux brown,
  8. Mix in the creole seasoning.
  9. Add the carrots, stir to coat with the roux, then add in the mirliton and stir everything together very well.
  10. Lower heat and allow everything to simmer for about 10 minutes while the mirliton releases some of its liquid. Stir often and mash some the mirliton with your spoon while you stir.
  11. Increase the heat and add the stock and the wine.
  12. Mix well and bring it to a boil. Then reduce the heat and maintain a heavy simmer for about 20 minutes while it thicken. Stir often.
  13. Test to make sure the carrots are soft, then using an immersion blender, smooth out the bisque, making sure to get all the carrots and mirliton pieces.
  14. Add in the heavy whipping cream and stir together until it is all incorporated. Mix in about half of the spice blend and 1 teaspoon of salt.
  15. Add in the crab meat making sure not to break it up. Add the reserved mirliton pieces and carefully blend everything together well.
  16. Now that the crab meat is in, taste it again to check the seasonings. Add more of the reserved spice blend and salt if needed.
  17. Serve this in a cup as an appetizer, or in bowl as an entree. Some nice saltines or crispy french bread go well with the bisque as does a nice green salad.
Recipe Notes

Mirlitons are also called chayote or alligator pears. They will vary in size but  you want about four cups of prepared mirliton meat for this recipe.

Have some extra stock in reserve in case the bisque needs to be thinned out. Vegetable or chicken stock are an excellent substitute for seafood stock.

This recipe makes about 8 full size servings (bowls) or 12 appetizer size servings (cups)

Nutrition Facts
Sweet Daddy D's Mirliton Crab Bisque
Amount Per Serving
Calories 542 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 29g 145%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 628mg 26%
Potassium 374mg 11%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 4g
Protein 14g 28%
Vitamin A 117%
Vitamin C 21%
Calcium 9%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Crawfish Monica

Crawfish Monica with a Sensation Salad

Crawfish Monica, the most popular dish at the New Orleans Jazz Festival-succulent crawfish tails cooked in rich and spicy cream sauce, then tossed with pasta. It’s great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This is Sweet Daddy D’s version of the dish created in the early-1980’s which became a New Orleans classic in a short period of time. 

Crawfish Monica
Crawfish Monica
Votes: 2
Rating: 5
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Crawfish Monica is succulent crawfish tails cooked in spices and a rich cream sauce then tossed with pasta. This is the most popular dish at the New Orleans Jazz Festival. Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This dish was created in the early-1980's and has become a New Orleans classic in a short period of time. Try it with some warm and crispy french bread and a nice green salad.
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Crawfish Monica
Crawfish Monica
Votes: 2
Rating: 5
You:
Rate this recipe!
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Crawfish Monica is succulent crawfish tails cooked in spices and a rich cream sauce then tossed with pasta. This is the most popular dish at the New Orleans Jazz Festival. Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This dish was created in the early-1980's and has become a New Orleans classic in a short period of time. Try it with some warm and crispy french bread and a nice green salad.
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
This is What You Need
This is What You Do
  1. Cook the pasta to al denté according to the package direction.
  2. When done, reserve about 1/4 cup of the pasta cooking water before you drain the pasta, do not rinse. Return the pasta to the pot, add the cooking liquid and about 2 tablespoons of olive oil and mix well. Set aside, covered to keep warm.
  3. In a large sauté pan, melt the butter over medium high heat until frothy.
  4. Add the yellow onions and saute until soft, about 8 to 10 minutes.
  5. Add the garlic and continue to saute until aromatic, about 2 minutes.
  6. Add the creole seasoning and cayenne (if using) and stir well. Saute another two or three minutes.
  7. Add the wine, bring to a heavy simmer and allow the wine to evaporate almost completely.
  8. Add the cream and lemon juice, stirring and shaking the pan until well blended.
  9. Simmer on low for a few minutes until it begins to slightly thicken.
  10. Add the crawfish tails a few at a time and stir well to blend completely.
  11. Allow the crawfish tails to only warm through, then add the green onions and parsley.
  12. Mix well and simmer about two minutes.
  13. Add in the cooked pasta a little at a time. Stir completely until all the pasta is coated with the sauce and the crawfish are distributed throughout. You may not use all the pasta because you want it to be creamy with a good coating of sauce over all the pasta.
  14. Stir in about 1/2 cup of the Parmesan cheese and mix well.
  15. Remove from the heat. When serving, sprinkle more parmesan cheese on top.
Recipe Notes

Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle.

Louisiana Crawfish tails are the very best because they contain some sweet crawfish "fat" which adds a great depth of flavor. You can usually find them frozen at the seafood market or better grocery stores or on-line. If you have to use imported crawfish meat, I strongly suggest rinsing them before using. Often the imported crawfish will be slightly bitter, unless rinsed.

Nutrition Facts
Crawfish Monica
Amount Per Serving
Calories 588 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 23g 115%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 279mg 93%
Sodium 627mg 26%
Potassium 168mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 29g 58%
Vitamin A 46%
Vitamin C 18%
Calcium 24%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

Sauce David with Mushrooms

Sweet Daddy D's Sauce David with Mushrooms
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A creamy, tangy sauce that will elevate pork tenderloin, pork chops and much more. It is the foundation of Pasta David and you won't be able to get enough. Try it on everything.
Calories Per Serving
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Melt butter over medium-high heat until frothy
  2. Sauté shallots until starting to clear
  3. Add mushrooms and garlic and sauté until mushrooms start to brown
  4. Add creole seasoning and salt and pepper and mix well
  5. Add chicken stock and simmer until reduced by about half
  6. Add cream, mix well
  7. Add creole mustard and mix well
  8. Simmer until thickened
Recipe Notes

Many creole seasonings contain a lot of salt. This recipe used salt-free creole seasoning so that you can add the amount of salt that suits you. However, if you don't have salt-free, just adjust the amount of additional salt you add.