Cajun Week Day 2
It’s day 2 of Cajun Week with The Creole Contessa, and Feed Your Soul Too! Yesterday was great fun as we treated you to our great southern recipes. I cooked my Creole Fried Corn with Shrimp, which was delicious. Feed Your Soul Too cooked up some delicious Rattlesnack Cajun Pasta.
Today, Feed Your Soul Too and I have cooked up more delicious eats. I made a delicious, yes, delicious Cajun Steak with Creamy Mushroom Ragu. This was a big, giant, party in my mouth…I am still partying and I already finished the steak.
This is such an easy recipe, but you can’t tell by all the flavor…I guarantee you, this steak is just as good or better, than any fancy steakhouse, and you get four servings for the cost of 1 restaurant steak.
If you have time, marinate the steaks overnight and you want regret it.
Doesn’t this just looks yummy!!! Look below at what Feed You Soul Too, just cooked up!
I have a busy day and big menu. Oh, I made a creole pizza last night. yum! Today, I am making an etouffee with Cajun chicken and chicken andouille, creole salmon burgers on a creole puree, creole mac n’ cheese and a bread pudding. Have an awesome day and a great day of cooking.
Cajun Steak with Creamy Mushroom Ragu
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4 Strip Steaks
2 tbsp. creole seasoning
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. black pepper
2 lemon zested, juiced
4 tbsp. extra virgin olive oil
butter and olive oil for cooking
mushroom ragu (recipe below)
Rinse steaks and pat dry. Mix all the spices together and set aside. Pour olive oil over all the steaks, rub in gently. Sprinkle seasoning blend on both sides of steaks and rub in.
Top with lemon zest and juice and refrigerate until ready to use. Remove steaks from refrigerator 30 minutes prior to cooking. Steaks can be marinated overnight if possible.
To Cook Steak:
Preheat oven to broil.
Heat a pan over medium high heat, add about 2 tablespoons of olive oil and butter. Place steak in pan, cook 7 minutes on each side depending on your desired level of doneness.
Place steaks under broiler and cook 3 minutes on each side. Top with mushroom ragu and serve.
Creamy Mushroom Ragu
16 oz of mushrooms, sliced
1 c. heavy cream
1 c. chicken broth, low sodium
3 cloves garlic, minced
1/2 white onion, diced
1/2 bunch of green onions, diced
1 Serrano pepper, sliced
2 stalks of celery, diced
1 bell pepper, diced
1/4 c. parsley, minced
1 1/2 teaspoon of creole seasoning
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/2 stick butter
2 tbsp. extra virgin olive oil
In a large skillet over medium heat, add butter and olive oil, saute onion, green onions, Serrano peppers, celery, and bell peppers. Saute for about 5 minutes, season with all the spices, add mushrooms and cook 5 minutes more, add garlic and cook 1 minute more.
Add chicken broth and bring pan to a boil, reduce heat and simmer for about 10 minutes. Add parsley and mix well. Add heavy cream and simmer for about 10 minutes more.