SEATTLE — Island Soul Rum Bar & Soul Shack has been serving Seattle's Columbia City for 15 Years. In this cooking demo, Chef Bryce "Buddha" Martin shows us how Island Soul is celebrating Mardi Gras, teaches us how to make their delicious Crawfish Monica and shows off some other favorites, like their famous oxtail stew, Mardi Gras blackened catfish, and a traditional King Cake.
Recipe: Island Soul Rum Bar & Soul Shack's Crawfish Monica
From Island Soul Rum Bar & Soul Shack's Chef Bryce Martin.
- 1 lb Rigatoni
- 3 tbsp butter
- Salt & pepper to taste
- 1/2 cup minced onion
- Creole / Cajun seasoning to taste
- 1 cup tomatoes
- 1 lb crawfish tails
- 1 tbsp chopped onions
- 2 cups heavy cream
- 2 ounces grated Parmigiano Reggiano cheese
- 1/4 cup chopped green onions
Sauté bell peppers, onions and celery until it's translucent on medium heat.
Add tomato paste, salt and pepper, Cajun seasoning.
Stir mixture together
Add 4 oz of wine to deglaze the pan.
With barely any wine left, add cream.
Season to taste.
In a separate pan, on medium heat, add olive oil
Toss in crawfish until it's slightly brown
Add noodles and sauce.
Garnish with Parmesan cheese, diced tomatoes and green onions.
About Island Soul Rum Bar & Soul Shack: "Island Soul is a family business opened 15 years ago at a location on Martin Luther King Way and Judkins. In 2007, the Martin family, purchased a building in Columbia City and established a new look for Island Soul. The food can be best described as Caribbean-inspired soul food. It is a fusion of native Caribbean foods with traditional soul food from Louisiana Bayou. Items you see from Caribbean side include plantains, mango, jerk, and habanero spicing, coconut milk, goat, and more. From the Louisiana side you see BBQ chicken, ribs oxtail stew, gumbo, catfish, collard greens, and chicken and waffles." Island Soul Rum Bar & Soul Shack.