Original Creole Seasoning 
30-Minute Steakhouse Marinade 
Gumbo-Chili over Cheddar Onion Grits
This Gumbo-Chili recipe by @ChefBradleyBayou combines bold Cajun flavor with classic Southern comfort in one hearty…
Get RecipeGet ready to fall in love with these Surf and Turf Skewers with a Cajun horseradish sauce by My Diary of Us that are perfect for cooking up during the upcoming grilling months. Serve this recipe up with a big salad or throw some veggies on the grill to make an easy and delicious appetizer or dinner in no time.
Ingredients
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2 Lb. Sirloin
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1 Lb. Peeled and Deveined Shrimp
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1 Bottle Tony Chachere’s Steak Marinade
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2 Tbsp. Tony Chachere’s Original Creole Seasoning
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1 Tsp. Olive Oil
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Fresh Chives
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For the Sauce:
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1 Tbsp. Horseradish
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1/2 Cup Greek Yogurt
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2 Tbsp. Mayonnaise
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1 Tbsp. Lemon Juice
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1 Tsp. Tony Chachere’s Original Creole Seasoning
- Clear
Directions
- Cut up steak into cubes and pour the bottle of steak marinade over top and let marinate for at least 30 minutes or up to a couple of hours.
- Make sauce by combining horseradish, yogurt, mayonnaise, lemon juice, and Creole seasoning and stir to combine. Set aside in the refrigerator until ready to use.
- Season shrimp with Creole seasoning and add olive oil and toss to coat shrimp thoroughly.
- Preheat the grill to medium high heat.
- Skewer the steak and shrimp alternating between each until skewers are 3/4 full.
- Add the skewers to the grill and grill for 3-4 minutes on first side and then flip and cook for another 3-4 minutes until shrimp are cooked through and steak is cooked to desired doneness.
- Remove the skewers from the grill and sprinkle fresh chives over top. Serve with Cajun horseradish sauce and serve.
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