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Creamy Cajun Shrimp & Chicken Rice

This Creamy Cajun Shrimp and Chicken Rice is a comforting, hearty meal. Bright pink shrimp and golden chicken are served over warm rice and finished with a massive, thick creamy cheese sauce drip for the ultimate savory bite.

Ingredients

Scale
  • For the Cajun Shrimp & Chicken
  • 2 boneless, skinless chicken breasts, cut into large pieces
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 3 cups cooked white rice
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 1 tsp Cajun seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • Salt and black pepper, to taste
  • Chopped parsley, for garnish
  • For the Creamy Cheese Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 oz (60 g) cream cheese
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Season the meat
  2. Season the chicken and shrimp with Cajun seasoning, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  3. Cook the chicken
  4. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side until golden and fully cooked. Remove and keep warm.
  5. Cook the shrimp
  6. In the same skillet, melt the butter and cook the shrimp for 2 to 3 minutes per side until bright pink. Remove from the skillet.
  7. Start the cheese sauce
  8. For the cheese sauce, melt the butter in a saucepan. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
  9. Melt the cheese
  10. Stir in the cream cheese, mozzarella, Parmesan, garlic powder, salt, and pepper. Cook until thick, creamy, and the cheese is fully melted.
  11. Assemble and serve
  12. Place the cooked rice on a serving platter or plates and spoon some of the thick cheese sauce over the rice. Arrange the chicken and bright pink shrimp on top, drizzle heavily with the remaining cheese sauce to create a heavy drip, garnish with chopped parsley and black pepper, and serve hot.
  • Author: Chef Stella