Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant

Corn & Crawfish Bisque & Steamboat Bloody Mary

Corn & Crawfish Bisque

• 1 lb real unsalted butter
• 2 medium onions, chopped
• 1 bell pepper, chopped
• 3 T minced garlic
• 3 C all purpose flour
• 1 lb frozen whole kernel corn
• 1 qt heavy whipping cream
• 2 lbs fresh Louisiana crawfish tails
• Salt & cayenne pepper to taste
• Shell fish stock (about 3 gallons)

Method:
Melt the butter in a large stock pot. When the butter is hot, add the onions, bell pepper & garlic. Allow to saute’ for 3 to 5 minutes on medium-high. Lower the flame and then add the flour, stirring until all of the flour is incorporated. Next, slowly add the stock to the pot mixture while whisking, one ladle at a time, making sure all is dissolved and not allowing it to stick to the bottom. You may use more or less of the stock to bring the soup to your desired consistency. Finally, add seasonings to taste, crawfish tails & corn, stir and let simmer on low for about 20 minutes.

Steamboat Bloody Mary

• 1-46 oz can campbell’s tomato juice
• 1 & ½ oz old bay seasoning
• ½ oz celery salt
• 5 dashes bitters
• 10 dashes Tabasco
• ¼ cup Worcestershire sauce
• ¼ cup lime juice

Method:
Combine all ingredients in a large container and mix well. Using a 12 oz. highball glass, fill with one jigger of vodka, and the rest with the bloody mary mixture. Garnish with fresh celery, olives or spiced beans.


Enjoy!