Blackened Rib Eye Etouffee (Dinner for 2)
*Blackened*- Season 2 thick rib eyes (23 oz. or a little bigger is
perfect) to marinate with a little salt, black pepper, red pepper,
garlic powder, a dash of Worcestershire and Dale's (or your favorite)
steak sauce. (Chef K Paul has some pretty awesome blackening seasons
that you can use to sprinkle on too) Marinate at room temp for at least
30 minutes.
You can blacken anything outside on the grill or stove top with good
ventilation. Either way, heat a large iron skillet until it is very hot.
Drop into the skillet about 1/2 stick of butter that is cut into chips.
That butter will immediately begin to steam and bubble. Go ahead and add
each steak to the skillet. It will look like your world is going up in
smoke..that just means you're doing it correctly. Sear for about one
minute then flip the steak over to sear another minute. Plate the steaks
to rest while you prepare the rest of the dish...
Cut into rings one large red onion and one large bell pepper. Finely
chop about 1/4 cup of fresh parsley, celery and green onion, each. Mince
2 or 3 large toes of garlic. Finely chop one jalapeno. Slice a pack of 8
oz. mushrooms, or leave them whole.
Return the steaks to the skillet and begin to cook on low-medium heat.
Scatter all of your veggies over-top the steaks. Season with a little
more salt, black pepper, red pepper, Worcestershire and if you used the
Chef Paul's seasoning, dash-on some of that too. Pour over-top 2 cans of
diced tomato and one small can of tomato sauce. Add another dash of
salt, black pepper and a pinch of sugar and put a lid on it!
Looks like a ton of stuff in your skillet, but it will all cook down and
settle. Unless you just want to lift to lid to admire your work, leave
the lid on and simmer for about 1 - 1/2 - 2 hours.
Should be good and done by now so serve with some homemade mashed
potatoes and fat lima beans on the side and homemade biscuits or fresh
homemade garlic bread.
Some of you have cooked this before or with slight variations. For those
of you that haven't...don't be mad at me.
* You could have used smaller cuts of rib eyes to feed a couple more
folks. No big deal. Just consider the size of your skillet. You may
think you got a pretty big skillet until somebody whips out a bigger
one.*
BassMan