Sizzling Cajun Steak Sauce

This delicious surf and turf combo features juicy steak and shrimp bathed in a spicy, creamy Cajun sauce. The perfectly tender meat works amazingly with the plump shrimp, all swimming in a rich, zesty sauce that'll make you feel like you're dining in New Orleans.

I whipped this up when my spouse's parents dropped by without warning one night. It was so quick using stuff I had on hand, and they couldn't believe I hadn't spent all day cooking. Now whenever we want to feel fancy without much work, this is what we make.

Ingredients

• Steak: Go for sirloin or ribeye because they're tender yet flavorful. Try to get cuts with nice fat marbling that are at least 1-inch thick.
• Shrimp: Jumbo or large ones hold up nicely in the sauce. If you can get fresh ones, they're much better than frozen.
• Cajun seasoning: This gives the dish its signature kick. Don't cheap out here – a good blend makes all the difference.
• Heavy cream: Makes the sauce wonderfully rich. Stick with full-fat for the best texture.
• Chicken broth: Brings flavor depth without making things too heavy. Pick low-sodium so you can adjust the salt yourself.
• Parmesan cheese: Grate it yourself for smoother melting and better taste than the pre-shredded stuff.
• Garlic: Fresh cloves pack more punch than the jarred kind. Look for tight, firm bulbs.

Step-by-Step Instructions

Season the Steak:

Cover both sides of your steak with plenty of Cajun seasoning. Push the spices into the meat so they stick well. Let it sit out for 10 minutes so it cooks more evenly and soaks up all those spicy flavors.

Sear to Perfection:

Get your olive oil hot in a big skillet until it's shimmering but not smoking. Put in your steak and don't move it for 4-5 minutes so it gets a nice crust. Flip it just once and cook another 4-5 minutes for medium-rare. Grab it with tongs instead of poking it with a fork. Set it aside on a board to rest.

Create Flavor Base:

Turn down the heat to medium and drop some butter in the same pan to capture all those tasty steak bits. Once it's melted, throw in your chopped garlic and cook it for just one minute until it smells amazing but isn't brown. This quick cooking releases flavor without getting bitter.

Cook the Shrimp:

Toss the shrimp into the garlicky butter, laying them flat. Cook for 2 minutes, then flip each one and cook another 1-2 minutes until they're pink and curved like the letter C. Watch them closely because they get tough if they cook too long.

Develop the Sauce:

Pour in your heavy cream and chicken broth, scraping the pan bottom with a wooden spoon to get all those brown bits mixed in. Those caramelized pieces are flavor gold. Let it bubble gently but don't boil hard or your cream might separate.

Enrich and Thicken:

Slowly add the Parmesan while stirring non-stop to avoid lumps. Let it bubble for 2-3 minutes until it's thick enough to coat the back of your spoon. Add salt and pepper if needed, but go easy since the Cajun seasoning and cheese already have salt.

Finish the Dish:

Cut the rested steak against the grain in thin slices about 1/4-inch thick. This makes every bite tender. Put the sliced meat back in the pan and gently mix it into the sauce just to warm it up. Sprinkle lots of fresh parsley on top for color and freshness.

Save Pin

The Cajun seasoning really makes this dish shine. I found this out when I served it to my neighbor who grew up in Louisiana. He recognized the flavors right away and mentioned his grandma would add a bit of file powder to her Cajun cooking. I tried it in this recipe and wow, it really took the taste to a whole new level of real Southern flavor.

Make-Ahead Options

You can totally prep parts of this ahead of time. Season your steak up to a day early and keep it in the fridge covered - this actually makes it taste even better. You can make just the sauce and refrigerate it for up to two days. When you're ready to eat, just warm up the sauce while you cook fresh steak and shrimp. This makes fancy dinner parties way less stressful.

Perfect Pairings

Such a rich meal needs simple sides to balance it out. A chunk of crusty French bread works wonders for mopping up that amazing sauce. To make it a full meal, try some roasted asparagus or a simple arugula salad with lemon dressing. The tanginess cuts through all that creaminess. If you like wine, try a Pinot Noir or a non-oaky Chardonnay that won't overpower the delicate shrimp.

Save Pin

Customize Your Heat Level

The great thing about Cajun food is you can make it as mild or hot as you want. For a gentler version, use half the Cajun seasoning and add more bit by bit to taste. Spice lovers can kick things up by throwing in a chopped jalapeño with the garlic or adding some hot sauce to the finished dish. Just remember, the cream calms down the heat, so the final result won't be as fiery as you might think.

Troubleshooting Tips

If your sauce starts separating, take it off the heat right away and stir in a spoonful of cold heavy cream to fix it. Got sauce that's too runny? Mix a teaspoon of cornstarch with some cold water and stir it into the bubbling sauce. If your sauce gets too thick while sitting, just add a splash of warm chicken broth when reheating. Always taste before serving since flavors can change during cooking.

Common Recipe Questions

→ What's the trick to cooking steak just right?

Get your pan nice and hot, then cook the meat about 4-5 minutes on each side for medium-rare. Want to be sure? Grab a meat thermometer - you're looking for 130°F to 135°F.

→ Can I swap for a different steak type?

Absolutely! While ribeye and sirloin work great, you can totally go with filet mignon or New York strip too.

→ What if I'm out of Cajun spice?

No worries! Make your own by mixing paprika, garlic powder, onion powder, a bit of cayenne, and some black pepper.

→ What should I serve with this?

This tastes amazing with creamy mashed potatoes, some simple steamed veggies, or good bread to mop up all that yummy sauce.

→ How can I stop my shrimp from getting rubbery?

Watch them closely! Shrimp need just 3-4 minutes in the pan until they turn pink and opaque. They cook super fast, so don't walk away.