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Creamy Cajun Shrimp & Chicken Rice

Creamy Cajun Shrimp & Chicken Rice

This creamy Cajun shrimp and chicken rice combines golden Cajun-spiced chicken, juicy shrimp, fluffy white rice, and a rich cheese sauce made with mozzarella, Parmesan, and cream cheese. Ready in 45 minutes, it is a hearty surf-and-turf comfort meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts, cut into large pieces
  • 1 lb large shrimp, peeled and deveined
  • 3 cup cooked white rice
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, 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
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cup milk
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 oz cream cheese
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste

Equipment

  • large skillet
  • Medium saucepan
  • whisk
  • Tongs or spatula
  • Serving platter or plates

Method
 

  1. Season the chicken and shrimp with Cajun seasoning, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  2. 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.
  3. In the same skillet, melt the butter and cook the shrimp for 2 to 3 minutes per side, until pink and tender. Remove from the skillet.
  4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
  5. Stir in the cream cheese, mozzarella, Parmesan, garlic powder, salt, and black pepper. Cook until thick, creamy, and fully melted.
  6. Place the cooked white rice on plates or a serving platter. Spoon some of the creamy cheese sauce over the rice.
  7. Arrange the Cajun chicken and shrimp over the rice.
  8. Drizzle with the remaining cheese sauce, garnish with chopped parsley and extra black pepper, and serve hot.

Notes

Cut the chicken into evenly sized pieces so it cooks through at the same rate.
Do not overcook the shrimp; 2 to 3 minutes per side is enough to keep them tender.
Whisk the milk into the flour mixture gradually to help prevent lumps in the cheese sauce.
Use freshly grated Parmesan for the smoothest sauce.
Boneless, skinless chicken thighs may be substituted for chicken breasts.
Brown rice may be used instead of white rice, though it takes longer to cook if prepared from scratch.
The cheese sauce may be prepared ahead and reheated gently over low heat, stirring often to help prevent separation.