Jason Huguet, Owner/Chef Steamboat Warehouse

Southern Belles

Seafood Stuffing

• 1 lb real unsalted butter
• 4 C diced onion (1/4 inch)
• 2 C diced bell pepper (1/4 inch)
• ˝ C minced garlic
• 2 lbs. 150/up count shrimp
• 1 lb fresh Louisiana crawfish tails
• 1 lb fresh backfin lump crabmeat
• 3-4 cups plain bread crumbs
• Salt & cayenne pepper to taste

Method:
Melt the butter in a small magnalite pot. Add the vegetables and allow to sauté until wilted, about 5 minutes. Next, add the crawfish tails and allow them to “bleed” their juices. This will make an orange/rusty color to the dish. Then, add the shrimp and crabmeat and allow to simmer for about 10 more minutes . Season to taste and add the bread crumbs to bind the mixture, about 4 cups. Amount of bread crumbs can be adjusted if you prefer tighter or looser mixture.

Stuffed Bell Peppers

• 4 green bell peppers
• Seafood stuffing as needed (see seafood stuffing recipe)
• 1 cup unseasoned breadcrumbs
• 1 cup of fresh grated parmesan cheese
• Crawfish cream sauce, as needed (see crawfish cream sauce recipe below)

Method:
Begin by cutting each bell pepper in half from the stem end to the bottom end. Next, remove the seeds from each bell pepper half, leaving the stem intact. In boiling water, add the bell peppers & allow to “blanch” for about 1 minute. After this, immediately remove them from the water & put in ice water to stop the cooking process. When they are cool, stuff each one with the seafood stuffing as needed. Place the stuffed peppers on a small baking pan & put them into a 450 degree preheated oven, uncovered.
In a small mixing bowl, take the bread crumbs & parmesan cheese & mix well. When the peppers are heated throughout, cover each one well with the parmesan & bread crumb mixture & allow to continue cooking until they reach a nice brown color. When they are done, remove from the oven & place them on your favorite serving platter & finish with the crawfish cream sauce.

For Sauce:

• 1 qt Heavy Whipping Cream
• 1 C Seafood stock or broth
• 1 lb Crawfish tails

Method:
In a magnalite pot, reduce the heavy cream & seafood stock until desired thickness is achieved. Add the Crawfish tails, heat through.

Enjoy!