Steamboat Gang Plank Ribeye and Crawfish Étouffée Recipe

Crawfish étouffée began in the “Crawfish Capital of the World,” Breaux Bridge, Louisiana. In France, whose culinary culture is inextricably linked to Louisiana’s, the word “étouffée” means “smothered.” So, crawfish étouffée is simply crawfish smothered in a creamy broth flavored with Cajun seasoning. 

Chef Jason Huguet from the Steamboat Warehouse Restaurant in Washington, Louisiana, knows étouffée well. He was previously named the Louisiana Restaurant Association’s Restauranteur of the Year. Try his Gang Plank Ribeye and Crawfish Étouffée recipe for surf and turf that has a delicious Louisiana twist.

Steamboat Gang Plank Ingredients:

• 4 ribeye steaks, 7 ounces each

• Cajun seasoning 

• 4 hot baked yeast rolls, split

• Crawfish Étouffée (recipe follows)

• 3 green onion tops, sliced

Method of Preparation:

1. Preheat grill to high. Season steaks with Cajun seasoning and grill, about three to four minutes each side, or until medium-rare. 
2. Remove from heat; rest five minutes while keeping warm.  
3. 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 Louisiana-style hot sauce

Method of Preparation:

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

This recipe is brought to you by Louisiana Kitchen and Culture Magazine.

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