Cajun Butter Ribeye Steak
with Prawn Jambalaya
Instructions
1 Prep vegetables
Peel and finely chop the onion. Finely chop the celery. De-seed and finely chop the pepper. Finely chop the tomatoes. Peel and crush the garlic. Chop the thyme leaves roughly.
2 Saute vegetables
Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onion, celery and pepper with a pinch of salt and cook for 5 min until softened. Once softened, add the garlic, thyme, dried oregano and chipotle (spicy!) and fry for 1 min further.
3 Cook jambalaya
Add the basmati rice, tomatoes, tomato paste, chicken stock cube, measured water and hot sauce. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked.
4 Fry steak
Meanwhile, sprinkle the rib-eye with all of the cajun spice (spicy!). Heat a large pan with a drizzle of oil over a high heat. Add the rib-eye and fry for 1-3 min on each side or until almost cooked to your liking. Add the butter and soy sauce to the pan and cook for 1 min or until the butter starts to foam. Remove the pan from the heat and set aside for the steak to rest in the cajun butter.
5 Prep prawns and onions
Meanwhile, finely slice the spring onion. Rinse the prawns in cold water and drain them on kitchen paper.
6 Finish jambalaya
When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through. Serve the rib-eye alongside the jambalaya. Drizzle generously with the cajun butter.
Tips for fussy eaters
Can't handle the heat? Go easy on the chipotle, cajun and hot sauce!
Pro tip
Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature.
Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking. They form the base of our prawn jambalaya.
Cooking Time: 35 min
Cals 1308 · Prot 88 · Carbs 83 · Fat 70
Ingredients
Steak
Jambalaya
Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking. They form the base of our prawn jambalaya.
Cooking Time: 35 min
Cals 1308 · Prot 88 · Carbs 83 · Fat 70
Instructions
1 Prep vegetables
Peel and finely chop the onion. Finely chop the celery. De-seed and finely chop the pepper. Finely chop the tomatoes. Peel and crush the garlic. Chop the thyme leaves roughly.
2 Saute vegetables
Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onion, celery and pepper with a pinch of salt and cook for 5 min until softened. Once softened, add the garlic, thyme, dried oregano and chipotle (spicy!) and fry for 1 min further.
3 Cook jambalaya
Add the basmati rice, tomatoes, tomato paste, chicken stock cube, measured water and hot sauce. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked.
4 Fry steak
Meanwhile, sprinkle the rib-eye with all of the cajun spice (spicy!). Heat a large pan with a drizzle of oil over a high heat. Add the rib-eye and fry for 1-3 min on each side or until almost cooked to your liking. Add the butter and soy sauce to the pan and cook for 1 min or until the butter starts to foam. Remove the pan from the heat and set aside for the steak to rest in the cajun butter.
5 Prep prawns and onions
Meanwhile, finely slice the spring onion. Rinse the prawns in cold water and drain them on kitchen paper.
6 Finish jambalaya
When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through. Serve the rib-eye alongside the jambalaya. Drizzle generously with the cajun butter.
Tips for fussy eaters
Can't handle the heat? Go easy on the chipotle, cajun and hot sauce!
Pro tip
Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature.
Ingredients
Steak
Jambalaya
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