Cajun Steak and Shrimp Étouffée
- 2-3 NY strip steaks
- 3 tablespoons Cajun seasoning (add as needed)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 onion (chopped)
- 1 poblano chile (finely chopped)
- 2 stalks of celery (finely chopped)
- 1 teaspoon kosher salt
- 4 cloves of finely chopped garlic
- 1/4 cup tomato paste
- 1 tablespoon fresh thyme leaves (diced)
- 1 tablespoon Cajun seasoning
- 1 teaspoon celery seeds
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 2 cups seafood soup
- 2 teaspoons Worcestershire sauce
- 2 pounds medium shrimp, peeled and deveined
- Louisiana hot sauce (optional)
- chopped fresh parsley for garnish
Preheat the grill over medium-high heat and set one side in a cool area. Clean the drainboard and wipe it with a little oil and a paper towel.
Prepare the steak. Pat dry and coat all sides with Cajun seasoning. Let sit at room temperature while the grill heats up. Grill the steak. Place the steak on the grill and sear directly over the coals for about 30-45 seconds, then flip. Continue rotating the steak in this manner until a crust forms. Cut off the fat caps on the sides. If the steak is cooking too quickly, move the steak to the cooler side of the grill if necessary. Cook to about 10°F from target temperature. Medium rare is 130-135°F. Remove from grill and place under loosely stretched foil.
For the etouffee, start with a roux. Heat the pot over the coals and add the butter and flour. Stir well to incorporate the flour and bring out the raw flavor. Continue stirring until the roux begins to turn the color of peanut butter. This is what we are aiming for.
Add vegetables. Mix the celery, onion, and poblano trio with the salt. Stir to coat the vegetables in the roux and cook for a few minutes until slightly softened. Boil the tomato paste. Add tomato paste, garlic, thyme, Cajun seasoning, celery seed, black pepper, and bay leaf. Stir to combine and cook for a few minutes until the raw smell of the tomato paste goes away.
Slowly add the soup. Add a little at a time and mix. Once all the stock has been added, pour in the Worcestershire sauce and simmer for 5-7 minutes. Stir occasionally and watch the sauce thicken a little.
Fold in the shrimp. Carefully add the shrimp and stir into the sauce. Cook for about 3-5 minutes, turning once to ensure both sides are cooked through. They should be opaque and have an internal temperature of about 120°F.
Please provide. Slice the steak along the grain and serve with the shrimp étouffee. As a side dish, toast the bread with butter. Garnish with chopped fresh parsley and additional hot sauce.