Steamboat Gang Plank Ribeye and Crawfish Étouffée Recipe

Chef Jason Huguet from the Steamboat Warehouse Restaurant in Washington, Louisiana, loves to keep food exciting and tasty. He was named the Louisiana Restaurant Association’s Restauranteur of the Year in 2012. Try his Gang Plank Ribeye and Crawfish Étouffée recipe for surf and turf that has a delicious Louisiana twist. This recipe is brought to you by Louisiana Kitchen and Culture Magazine.

Steamboat Gang Plank Ingredients:

• 4 (7-ounce) ribeye steaks 
• Cajun seasoning 
• 4 hot baked yeast rolls, split
• Crawfish Étouffée (recipe follows)
• 3 green onion tops, sliced

Method of Preparation:

Preheat grill to high.  Season steaks with Cajun seasoning. Grill steaks, about three to four minutes each side, or until medium-rare. Remove from heat; rest five minutes while keeping warm.  Arrange split rolls flat on a large dinner plate. Place steak over top. Spoon Crawfish Étouffée over steak; garnish with green onions. Serves 4.

Crawfish Étouffée Ingredients:

• 1 stick butter 
• 2 yellow onions, chopped 
• 1 large bell pepper, chopped
• 3 celery ribs, chopped
• 4 garlic cloves, chopped
• 1 pound crawfish tails, with fat
• 2 tablespoons all-purpose flour
• 1 cup chicken broth or water
• salt, pepper, and hot sauce

Method of Preparation:

Melt butter in a large skillet over medium-high heat. Add onions, bell pepper, and celery; sauté 10 minutes. Add garlic and crawfish tails; sauté five minutes. Sprinkle flour evenly over top; stir well until flour is absorbed. Slowly add broth or water while stirring. Bring to a low boil; reduce heat to low and simmer 10 minutes. Taste; adjust seasoning with salt, pepper, and hot sauce. Serves 4.

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