Kevin Belton Steak Etouffee Recipe (+ What to Serve With It)

Arianna Foster
Published by Arianna Foster
Last Updated On: December 4, 2023

Kevin Belton is known for his down-home, New Orleans cooking, and his steak etouffee is no exception. Tender chunks of beef are simmered in a flavorful gravy made with the Holy Trinity of Louisiana cooking – onions, celery, and bell peppers.

I have worked long and hard to create a recipe that will bring you the flavor of Kevin Belton's cooking in a way that is simple and easy to follow.

Here’s how you can recreate it.

Quick Summary

  • Kevin Belton's Steak Etouffee recipe involves simmering beef in a flavorful gravy made with onions, celery, and bell peppers, along with other ingredients.
  • The recipe can be made ahead of time and refrigerated for 2 to 3 days or frozen for up to 2 months, offering flexibility for meal planning.
  • Steak Etouffee is traditionally served over rice.

Recipe Overview

  • Prep Time: 10 min
  • Cook Time: 1 hr 45 min
  • Total Time: 1 hr 55 min
  • Number of Servings: 12


Chopped up vegetables on a wooden cutting board
  • 1 cup diced celery
  • ¼ cup minced garlic
  • 1/2 cup diced onions
  • Creole seasoning
  • 1 quart beef stock
  • Granulated garlic
  • ¼ cup sliced green onions
  • 2 cups diced green bell peppers
  • 2 teaspoons chopped rosemary
  • 1/2 cup diced red onions
  • ¼ cup all-purpose flour
  • Salt and black pepper
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped thyme
  • 4 pounds of beef strip steaks
  • 1/2 cup diced portobello mushroom
  • 2 teaspoons chopped fresh oregano
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons vegetable or olive oil


  1. In a large, cast-iron skillet, heat vegetable oil over medium heat.
  2. Sear steak strips until golden brown. Remove the beef from the skillet and place it in a 150-degree Fahrenheit oven to keep warm.
  3. In the skillet, sauté minced garlic, bell pepper, celery, onions, and red onions for 3-5 minutes or until onions are translucent and tender.
  4. Add thyme, oregano, mushroom, creole seasoning, and all-purpose flour to the vegetables and cook for 2 minutes.
  5. Put the steaks back in the skillet, then add Worcestershire and beef stock.
  6. Bring to a boil, then reduce to simmer for 1.5 hours.
  7. Turn off the heat, then add parsley and green onions.
  8. Season to taste with granulated garlic, salt, and pepper.
  9. For a traditional etouffee, serve over steamed rice.

Food Tips

A chef using a tablet in a kitchen
  • This recipe can be made ahead of time, refrigerated for 2 to 3 days, and then reheated.
  • The etouffee can also be frozen for up to 2 months.
  • If you don't have a cast-iron skillet, you can use a Dutch oven or any other heavy-bottomed pot.
  • For a spicier etouffee, add some cayenne pepper to make a peppered gravy recipe.
  • You can use chicken stock or water if you can't find beef stock.
  • This recipe is adapted to make it more accessible to people outside Louisiana.
  • Chef Kevin Belton pairs this steak étouffée with cheesy mashed potatoes recipe. Cheesy mashed potato patties make this a mind-blowing summer dish.
  • Some people prefer steak etouffee to be made with flank steak

Nutrition Facts

  • Calories: 216
  • Total Carbs: 2g
  • Protein: 33g
  • Fat: 3g
  • Fiber: 0.5g
  • Net Carbs: 1g

"Everybody says you make it look so easy, but I teach them that it is easy."
- Kevin Belton

Things To Serve With Steak Etouffee

A close up shot of a bowl of rice

With its roots in Louisiana cooking, etouffee is usually served over rice. You can go with white rice or Cajun-style dirty rice.

It can go well with a blue cheese salad recipe or a cheesy mashed potatoes recipe.

You can do a fusion pairing with a flavorsome American classic dish like chicken fried steak, or something from elsewhere like steak fajita skewers with a chimichurri sauce.

Coleslaw, potato salad, roasted Brussels sprouts or a broccoli casserole recipe are all great side dish options for this recipe.

Other popular sides include green beans, corn, potatoes, or the perfect salad for a delicious and healthy treat.

I like to serve it with sweet potato and a piece of crusty bread so that I can soak up all of the delicious gravy at the dinner table.

If you want to really get into the New Orleans spirit, serve your steak etouffee with jambalaya, Cajun corn maque choux, and fried okra. Then have some beignets for dessert.

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What Does Etouffee Mean?

Etouffee means "smothered" in French, and that's exactly what the dish is [1]. The protein and vegetables are smothered by the gravy and then served over a bed of rice.

What Makes a Dish an Etouffee?

A dish makes an etouffee if it is smothered in a gravy or sauce. The gravy is usually made with roux, which is a combination of flour and fat. A proper etouffee should have a gravy that is thick enough to coat the meat and vegetables.

What Other Types of Etouffee Does Kevin Belton Make?

There are many types of etouffee that Kevin Belton makes in his “Etouffee Fest” show, including mushroom and steak étouffée, pork and onion étouffée, and gulf coast fish étouffée.

Who is Kevin Belton?

Chef Kevin Belton is a cooking expert seen on PBS video. He is an ardent lover of delicious Louisiana cuisine and New Orleans celebrations. He teaches people to prepare delicious recipes with traditional meats.

What Kind of Food Is Etouffee?

Etouffee is a type of Cajun or Creole food found primarily in Louisiana. Although likely made by locals since the 1800s, it has been served commercially in Breaux Bridge, LA, since the 1920s [2].

What Is the Difference Between Gumbo and Etouffee?

The difference between gumbo and etouffee is the thickness of the gravy. Gumbo has a thinner, soup-like gravy, while etouffee has a thicker sauce that coats the ingredients.

What Is the Difference Between Jambalaya and Etouffee?

The fundamental difference between jambalaya and etouffee is how they use rice in the recipe. Jambalaya has rice as an integral part of the meal, while etouffee is cooked separately and then served over rice.


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About the author

Arianna Foster
Nutritionist/Editorial Director
Arianna Foster is the editorial director and senior reviewer at Carnivore Style. She loves sharing her passion for nutrition, diverse cooking techniques, and the many health benefits of a meat diet with readers.
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