Cajun-Spiced Steak with Shrimp Dirty Rice
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Cajun-Spiced Steak with Shrimp Dirty Rice

Cajun-Spiced Steak with Shrimp Dirty Rice

plus Roasted Green Beans & Dijon Pan Sauce

Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking about a lowcountry-style surf ’n’ turf: juicy, Cajun-spiced bavette steak and shrimp “dirty rice,” with sautéed onion and bell pepper plus seafood stock and Cajun spices. Add a side of simple salt-and-pepper roasted green beans and a creamy Dijon pan sauce to drizzle over the steak, and all that's left is perfecting your Hurricane cocktail...

Protein Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

6 ounce

Green Beans

1 unit

Green Bell Pepper

1 unit

Yellow Onion

¼ ounce


½ cup

Jasmine Rice

2 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

10 ounce

Bavette Steak

1 tablespoon

Cajun Spice Blend

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

3 tablespoon

Sour Cream

(Contains Milk)

10 ounce


(Contains Shellfish)

Not included in your delivery



4 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories790 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate65 g
Sugar10 g
Dietary Fiber5 g
Protein51 g
Cholesterol300 mg
Sodium1990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Paper Towel
Large Pan
Small Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Roughly chop parsley.

Start Rice

• In a small pot, combine rice, seafood stock concentrates, ¾ cup water, and a pinch of salt (use a medium pot and 1½ cups water for 4 servings). • Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 6.

Roast Green Beans

• While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender and browned, 12-15 minutes.

Cook Steak

• While green beans roast, pat steak* dry with paper towels and season generously all over with half the Cajun Spice Blend (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board and tent with foil until ready to serve. TIP: If steak is browning too quickly, lower heat and cover pan. • Let pan cool slightly.

Make Pan Sauce

• Return pan used for steak to medium heat; whisk in chicken stock concentrate, mustard, and 1⁄3 cup water (2⁄3 cup for 4 servings). • Bring to a simmer and cook, scraping up any browned bits from the bottom of the pan, until sauce has thickened, 1-2 minutes. • Remove from heat; whisk in sour cream until completely blended. Taste and season with salt and pepper if desired. Transfer to a small microwave-safe bowl. Wash out pan.

Finish Rice

• Once rice is done cooking, rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining Cajun Spice Blend, salt, and pepper. • Heat a large drizzle of oil in pan used for steak over high heat. Once pan is hot, add shrimp, bell pepper, and onion. Cook, stirring occasionally, until veggies are tender and shrimp are opaque and cooked through, 5-7 minutes. • Add cooked rice and parsley to pan and cook, stirring constantly, until everything is well combined, 1-2 minutes. (For 4 servings, cook shrimp and veggies in batches, then mix everything together in a large bowl.)

Finish & Serve

• Thinly slice steak against the grain. • Divide dirty rice, green beans, and steak between plates in separate sections. Top steak with pan sauce and serve. TIP: If needed, reheat sauce in the microwave for 30 seconds.

Steak is fully cooked when internal temperature reaches 145°. Shrimp are fully cooked when internal temperature reaches 145°.