Celebrating Father’s Day with Some Spicy Cajun Surf and Turf


My biological father passed away exactly one month before I came to this world.  Life has compensated me by surrounding me with great men who stepped in and filled the father figure role.  I am forever blessed for my amazing uncles and my two wonderful brothers, who are now excellent fathers.


To celebrate Father’s Day, my daughters and I decided to treat my husband with his favorite dish.  We made him spicy Cajun surf and turf which we served with roasted potatoes and sautéed green beans.

When you have three girls in the kitchen it can be pleasantly chaotic and taking pictures can be challenging.  Well, I did my best to take a few.

Here is how we prepared our spicy Cajun surf and turf.


Beef tenderloin

3 to 4 tbsp of Cajun seasoning

1 tsp paprika

1 tsp red pepper flakes

1 lb. shrimp

1 tbsp of butter

1 red bell pepper sliced

2 yellow bell peppers sliced

1 onion sliced

½ cup of white wine

¼ cup heavy cream

1 tbsp of garlic powder

1 tsp ground mustard

1 tsp garlic parmesan

½ cup of chicken broth

2 tbsp of olive oil

1 tbsp of lemon juice

Salt and pepper



Preheat the oven to 475 degrees

Rub the tenderloin with the seasoning (Cajun seasoning, paprika, pepper flakes, salt, and pepper) Spread the butter on top. Place in the oven for 30 minutes.


Heat a skillet over medium-high heat.  Add one tbsp of Olive oil.  Add the onions, the bell peppers, the ground mustard, garlic parmesan powder, and the garlic powder.  Cook them for about 5 minutes.   Remove them from the skillet and put them on the side.

Pour the wine and the chicken broth on the skillet.  Cook for about 3 minutes.  Reduce the heat to medium-low and add the cream.  Cook the sauce for another 2 minutes.  Adjust the seasoning to taste.

Then add the onions and bell peppers to the sauce.  Stir and cook for another 2 minutes.

Add the other tablespoon of olive to another skillet over high heat.

Add the shrimp, add some Cajun spice, the lemon juice, and pepper flakes.  Cook for 2 minutes and set aside.

After the 30 minutes, remove the tenderloin from the oven, and rest it for about 5 to 10 minutes.

Slice the tenderloin, place them in the serving dish.  Add the onions mixture on one side, and the shrimp on the other side.


I wish all the amazing fathers out there a blessed Father’s Day!



  1. Wow! As a man I would tell you that your husband was the happiest man this fathers day. Both as a husband and as father. I envy him though I’m not married yet. I hope my girlfriend does that for me after we get married. I’ll share this with her.

  2. Your husband and my husband would be culinary best friends because this is exactly the type of dish my husband would love, too! I can’t do spicy foods, but he loves it! Maybe I’ll make it as a treat for him for his birthday this year.

  3. The spicy surf recipe looks delicious and easy to make. I’m sure to try this recipe at home and Happy Father’s day to the all-father around the globe.

  4. The spicy Cajun surf and turf looks absolutely delicious! I haven’t tried this before but I would love to give this a try on my birthday next month! I like that the recipe looks easy to follow.

  5. Wow, Marjie, that looks great and I bet it smelled amazing! Love the recipe an ingredients but can I offer you a swap from this boy from New Orleans! For that “Spicy Cajun” mix I know you added some flavor but swap out that Kingford’s Cajun blend to either 1) tony’s chachere’s which is generally king here in all Louisiana or 2) Rex Cajun Creole Seasoning which is more of a NOLA thing. But otherwise, it all looks amazing!

  6. I felt so hungry while I was reading this, maybe «i can do it this weekend so let me bookmark it here. Thanks for sharing

  7. This looks nice and simple to put together but so delicious! Perfect for a weekend treat since father’s day already passed by!

  8. This recipe looks absolutely delicious!! Unfortunately I didn’t see it in time for father’s day but hopefully I will be able to recreate it on another special occasion


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