Cajun Fried Ribeye with Rice Pilaf and Crawfish Étouffée
Ingredients
Ribeye Ingredients
- 1 18 oz ribeye steak *We recommend a choice cut or above. Choose a cut that has plenty of marbling.
- Greek Bros. Opa Greek Seasoning (or other seasoning of your choice)
- canola oil
- ½ lemon, grilled
- garlic butter
- 1 green onion, chopped
- fresh parsley, chopped
- rice pilaf (recipe below)
- 2 cups Étouffée (recipe below)
Rice Pilaf Ingredients
- 1 cup parboiled white rice
- ¼ cup diced yellow onion
- ¼ cup diced red pepper
- ¼ cup chopped celery
- 1 Tbsp chicken base
- ½ cup butter
Étouffée Ingredients
- roux
- 1 whole yellow onion
- 1 large peeled carrot
- 1 red bell pepper, seeded
- 1 celery stalk and leaves
- shells from 1 to 2 pounds of peeled shrimp
- 4 large garlic cloves
- 1 Tbsp olive oil
- 1 bay leaf
- 1 tsp basil
- 1 tsp oregano
- 6 oz cooked crawfish tails
Instructions
Ribeye Instructions
- Bring ribeye steak to room temperature.
- Generously season both sides and edges of steak with Greek Bros. OPA Seasoning (or seasoning of your choice).
- In a deep pan, fill with enough canola oil to completely submerge steak.
- Heat oil to 375 ℉.
- Once oil has reached temperature, carefully place ribeye in oil and cook until desired temperature. For medium rare, cook about 7 minutes.
- Remove steak and generously spread top with garlic butter and squeeze grilled lemon.
- Set aside and rest steak for 10 minutes.
- Slice steak and plate over rice pilaf.
- Smother steak and rice with crawfish Étouffée and garnish with chopped green onion and parsley.
Rice Pilaf Instructions
- In a medium pot, add rice and 2 cups of water. Bring to boil and cover.
- Simmer on low until rice has completely absorbed water and is still al dente.
- In a large sauce pan on high heat, add butter and vegetables. Sauté until tender.
- Lower heat to simmer and stir in Chicken base and cook for another 5 min or until chicken base is completely dissolved.
- In a large bowl, combine sautéed vegetables and cooked rice and mix well.
- Add salt and pepper to taste.
Crawfish Étouffée Instructions
- Finely blend onion, carrot, celery, red pepper, and garlic.
- Pour vegetable blend into a large pot with a little olive oil.
- Cook vegetables until aromatic and onions are translucent.
- In a separate pot, combine 8 cups water and shrimp shells. Bring to boil and simmer for 15-20 minutes.
- With a mesh strainer, separate shrimp shells form water and discard shells.
- Combine shrimp water, vegetable blend, bay leaf, thyme, and dried basil into a large pot and bring to a boil. Simmer for 10 to 15 minutes.
- Slowly add in roux to shrimp stock. Be careful not to add too quickly or water may boil over. Keep in mind the more roux you add the thicker your Étouffée will be.
- In a medium sauce pan, ladle in about 2 cups of Étouffée.
- Add in about 6 ounces of cooked crawfish tails and bring to boil until crawfish are warmed through.
Tried this recipe?Let us know how it was!
