Blackened Steak & Shrimp with Gumbo Risotto is Cajun surf and turf reimagined for the grill. Tender Creekstone Farms strip steak is brushed with butter, seasoned, and seared on a hot griddle to form a bold, smoky crust. Shrimp, marinated and spiced, are seared alongside for a seafood complement that balances the richness of the beef. These proteins are paired with a creamy gumbo risotto—a fusion of Italian risotto technique and Louisiana gumbo flavors. Arborio rice is slowly cooked with a gumbo-inspired broth of chicken stock, Parmesan rinds, and Cajun aromatics, then finished with shredded rotisserie chicken and Parmigiano Reggiano. A silky Cajun Alfredo sauce, spiked with hot sauce and cheese, ties everything together with a luscious coating of spice and cream. For brightness, tangy house-pickled okra adds crisp acidity that cuts through the bold flavors. This dish is hearty, layered, and festive—a true centerpiece for Cajun dinner night, perfect for sharing at the grill with family and friends.
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What You’ll Love About This Recipe
- Cajun Surf & Turf: Steak and shrimp grilled side by side.
- Bold Flavor: Blackening spices bring smoky depth.
- Gumbo Risotto: Fusion of Italian technique and Cajun flavor.
- Silky Cajun Alfredo: Creamy sauce with spice and richness.
- Balanced Finish: Pickled okra adds freshness and tang.
Surf and Turf: Blackened Steak & Shrimp Recipe
Tom Jackson
Rated 5.0 stars by 1 users
Category
Seafood
Cuisine
Cajun
Servings
2
Prep Time
1 hour
Cook Time
20 minutes
Calories
505
Seared steak and Cajun shrimp cooked hot on the griddle, served with tangy pickled okra. A bold surf and turf recipe perfect for the grill.
Ingredients
- 2 Creekstone Farms strip steaks
- 1 lb shrimp, peeled & deveined
- 2 tbsp clarified butter
-
Smoke on Wheels BBQ Marinade
-
Cattleman’s Grill Cajun Fusion Seasoning
- 4 tbsp unsalted butter, divided
- ¼ cup all-purpose flour
- 2 cups onion, diced
- 1 cup celery, diced
- 1 cup green bell pepper, diced
- 4 cloves garlic, minced
- 2 qt chicken stock
- Rotisserie chicken bones + meat (2 cups shredded, reserved)
- Parmigiano Reggiano rinds
- 1 ⅓ cup arborio rice
- ½ cup white wine
- ½ cup Parmigiano Reggiano, grated
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
-
Cattleman’s Grill Cajun Seasoning
- 2 tbsp butter
- 2 cups heavy cream
- ½ cup Parmigiano Reggiano, grated
- ½ cup Asiago cheese, grated
- 1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
-
Cattleman’s Grill Blackening Seasoning, to taste
Steak & Shrimp
Gumbo Risotto
Cajun Alfredo
Directions
- Sear seasoned strip steaks in clarified butter on a hot griddle until blackened and cooked to preferred doneness. Rest, then slice.
- Marinate shrimp briefly in Smoke on Wheels BBQ Marinade, season with Cajun Fusion, and sear until just cooked through.
- For the gumbo broth, make a roux with butter and flour, then add onion, celery, and pepper. Cook until softened, add garlic, stock, Parmesan rinds, and chicken bones. Simmer 1 hour, strain, and keep warm.
- For risotto, toast arborio rice in butter, add wine and reduce. Ladle in gumbo broth gradually, stirring, until creamy. Fold in chicken, hot sauce, and grated Parmesan.
- For Alfredo, simmer cream and butter, whisk in cheeses, hot sauce, and seasoning until smooth.
- To serve, plate gumbo risotto, top with sliced steak and shrimp, drizzle Alfredo, and garnish with pickled okra.
Recipe Note
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Nutrition
Nutrition
- Serving Size
- 11 oz per portion
- per serving
- Calories
- 505
- Carbs
- 7 grams
- 2%
- Fiber
- 2 grams
- 7%
- Sugar
- 2 grams
- 4%
- Protein
- 51 grams
- 102%
- Fat
- 30 grams
- 39%
- Saturated Fat
- 13 grams
- 65%
- Sodium
- 780 milligrams
- 34%
- Cholesterol
- 215 milligrams
- 72%
