Chef/Owner Jason Huguet of Steamboat Warehouse in Washington

Steamboat Crawfish Etouffee & Black Fin Shark topped w/ crawfish cream sauce

Steamboat Crawfish Etouffee

• 2 sticks real butter
• 2 C diced yellow onions
• 1 C diced green bell peppers
• 3 T minced garlic
• 3 lbs Louisiana crawfish
• 3 C seafood stock
• Salt & Cayenne pepper to taste
• Corn starch “as needed”

Method:
Melt the butter in a large magnalite pot. When the butter is melted and is good and hot, add the onions, bell peppers & garlic. Let them sauté for about 5 minutes on medium heat or until wilted. Next, add the crawfish tails, salt & red pepper. At this point, turn the flame on medium high. The salt & high heat will draw out the moisture of the crawfish or make them “bleed” their juices. Next, add the seafood stock. Let the contents of the pot come to a simmer and allow to cook for about 20 minutes on low heat. Finally, dissolve the corn starch in a small amount of cold water and add it to the pot as needed. Be careful not to over thicken. The corn starch should be added a little at a time until desired thickness is achieved. Serve on your favorite platter over cooked white rice.

Enjoy!