Deglaze pan the protein has been cooked in with wine. If baked or broiled, scrape up pan drippings from baking pan and add to skillet with wine. Heat thoroughly.
Whisk together ½ and ½, flour and seasonings until smooth.
Whisk flour mixture into skillet and stir constantly over medium-low to medium heat until thickened.
Add lemon juice and heat throughly before pouring over fish, shrimp or chicken.
Notes
Deglaze means to pour liquid into a pan where something has been cooked and stir, usually over medium low heat scraping the bottom of the pan to incorporate the bits of flavor into the mixture.
Salt can be added if needed, but most Cajun and Creole seasonings will have enough salt.
Blackened fish, shrimp or chicken is excellent with the Creamy Cajun Sauce, but it will produce strong, salty pan drippings, so seasoning and salt may need adjusting.
If pan frying use a skillet that is not non-stick so you'll get the bits of flavor left behind for making sauce.
If fish, shrimp or chicken is pan fried, use that skillet to make the sauce. If baked or broiled scrape pan drippings from the baking pan and add to the skillet where the sauce will be made.