Cookin’ with Nino: Shrimp Tasso Mirliton Soup

Cooking with Chef Nino
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Shrimp Tasso Mirliton Soup


  • 3 celery stalks, chopped finely
  • 1 bunch green onions, chopped
  • 2 med. onions, chopped
  • 1/2 lb. Tasso, diced and cooked, browning it and retaining juices
  • 8 mirlitons, peeled & diced (raw)
  • 1 stick butter
  • 3/4 c. flour
  • 4 cans chicken broth or 4 tablespoons Better Than Bullion and  2 quarts water
  • 1 tbsp.  chopped garlic
  • 1/2 tbsp. Cajun Seasoning
  • 1 tsp. marjoram
  • 2 tbsp. fresh parsley, chopped
  • 1 tablespoon tomato paste
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 3 lbs. shrimp, peeled and cooked in the tasso drippings
  • 3 oz. sherry
  • 8 oz. whipping cream


Melt butter in large pot on medium heat.  Add flour and stir constantly for five minutes.  Add onions, celery, green onions and garlic and cook for five minutes, stirring occasionally.  Add chicken broth or better than boullion.  Mix well.  Add Cajun seasoning, marjoram and parsley.  Stir well.  Cook uncovered 30 minutes.  Add 2 quarts water, salt, pepper, shrimp, tasso, mirlitons and sherry.  Cook 45 minutes to 1 hour or until mirlitons are soft.  Add cream and cook for 10 additional minutes.  Allow to sit for 30 minutes before serving.


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