Name: Crooked Letter Kitchen Flowoods Cajun Sip Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 1 kg peeled russet potatoes; 1 cups neutral oil for frying (vegetable or canola); 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1.5 cups whole milk; 1 cups sharp cheddar cheese, shredded; 0.5 cups monterey jack cheese, shredded; 2 tbsp cream cheese, softened; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbsp chopped fresh chives; 2 tbsp unsalted butter; 0.5 cups yellow onion, finely diced; 2 pcs garlic cloves, minced; 250 g crawfish tails (cooked), roughly chopped; 1 cups creme fraiche or heavy cream; 0.25 cups low-sodium chicken stock; 1 tsp cajun seasoning; 0.5 tsp hot sauce (e.g., Louisiana-style); 0.25 tsp freshly ground black pepper; 0.5 tsp kosher salt; 2 tbsp sliced green onions (for garnish); 350 g ribeye steak, 10–12 oz (trimmed); 1 tbsp olive oil; 1 tsp cajun seasoning (for steak); 0.5 tsp kosher salt (for steak); 0.25 tsp freshly ground black pepper (for steak); 0.5 cups mayonnaise; 2 tbsp ketchup

Method

House Fries Mac

Prep fries

Cut russet potatoes into 1/4–1/2-inch fries. Rinse in cold water until water runs clear to remove starch. Pat completely dry with paper towels.

Fry first cook

Heat oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove to a paper-towel-lined tray and cool.

Finish fries

Increase oil heat to 375°F (190°C). Fry cooled potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1/2 tsp kosher salt.

Make cheese sauce

In a medium saucepan over medium heat melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1 minute to make a roux. Slowly whisk in 1.5 cups whole milk until smooth and slightly thickened, 3–4 minutes. Whisk in cream cheese until melted. Reduce heat to low and fold in shredded cheddar and monterey jack until smooth. Stir in smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp chopped chives.

Combine fries and mac sauce

Place hot fries in a large heatproof bowl, pour cheese sauce over fries and toss gently to coat evenly. Keep warm while finishing other components.

Crawfish Cream Sauce & Onions

Sweat onions and garlic

In a medium skillet over medium heat melt 2 tbsp butter. Add finely diced yellow onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Build sauce

Add roughly chopped crawfish tails to the skillet and sauté 1–2 minutes to warm. Pour in 1/4 cup low-sodium chicken stock and scrape brown bits. Stir in 1 cup creme fraiche or heavy cream, cajun seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp hot sauce. Bring to a gentle simmer and cook 3–4 minutes until sauce thickens slightly and coats the back of a spoon.

Finish

Adjust seasoning to taste (add more cajun seasoning or salt if needed). Stir in sliced green onions. Keep warm.

Sliced Ribeye

Bring steak to room temperature

Pat ribeye dry with paper towels and let rest at room temperature 20–30 minutes. This ensures even cooking.

Season and sear

Rub steak all over with 1 tbsp olive oil, 1 tsp cajun seasoning, 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add steak and sear 3–4 minutes per side for medium-rare (internal temp ~130°F/54°C) depending on thickness. For medium cook an additional 1–2 minutes per side. If desired, baste with 1 tbsp butter during the last minute.

Rest and slice

Transfer steak to a cutting board and rest 5–8 minutes. Slice thinly against the grain into 1/4-inch strips and keep warm.

HB Sauce (House-Bistro Sauce)

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/8 tsp cayenne and 1/8 tsp kosher salt until smooth. Taste and adjust heat or acidity as desired. Chill or keep at room temperature until plating.

Garnish & Assembly

Assemble Cajun Sip

Place a generous portion of the fries mac (fries coated with cheese sauce) on each serving plate. Spoon a ladle (about 1/3 cup) of the warm crawfish cream sauce with onions over the top of the fries. Fan sliced ribeye over the sauce. Dot or drizzle HB sauce over the steak and fries (about 1–2 tbsp per plate) or serve on the side.

Finish and garnish

Scatter thinly sliced red onion and extra chopped chives over the dish. Sprinkle a pinch of coarse sea salt if desired and serve with lemon wedges to squeeze over the steak/crawfish. Serve immediately while hot.