Welcome to my kitchen. After decades of cooking, my old recipe notebook is filled with notes, but only a handful are so special I know them by heart. Today, I’m sharing the one I hold most dear.
This is more than just a meal. It’s my signature Cajun Chicken and Shrimp recipe, the one my family always asks for, filling the house with warmth and memories. I’m truly happy to share it with you.
📝 Recipe Snapshot
Prep Time: 15 Minutes (Ready in a flash!)
Cook Time: 25 minutes
Yield: 4 Hearty Servings
Table of Contents
The Story of My Signature Cajun Recipe
This recipe takes me back to a little side street in the French Quarter of New Orleans. The air was thick with the smell of spices and jazz music, and I tasted a dish that I never forgot.
After years of testing in my own kitchen, I finally captured that magic. This is my version, my tribute to that perfect memory. This is my signature Cajun chicken and shrimp.
Ingredients & Prep: My Secrets to a Perfect Dish
Ingredients: My Tried-and-True List
To get started on this journey, we first need to gather our tools. I’ve refined this list over many years to get the perfect balance of flavor.
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb large shrimp, peeled and deveined
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- My Homemade Cajun Spice Blend (I’ll share the secrets in a moment)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- Cooked rice, for serving
The Grandpa Chef Way of Choosing Ingredients
The soul of a dish comes from its parts. I always use chicken thighs, never breast. They have more flavor and stay incredibly juicy, a secret that makes all the difference.
For the shrimp, buy them raw and large if you can. The pre-cooked ones are often rubbery. You want that pop of freshness when you bite into the final dish.
The Trick to Cooking Raw Chicken and Shrimp Together
People always ask me if this is safe. My answer is yes, if you respect time. The chicken needs a head start, so it goes into the hot pan first.
Once the chicken pieces are browned and cooked through, then and only then do you add the shrimp. This method is the key to a perfect Cajun Chicken and Shrimp where everything is juicy and tender.
Crafting My Famous Homemade Cajun Sauce
The sauce is where the magic happens, and it all starts with a masterful blend of spices. Learning how to build layers of flavor, whether it’s for a rich beef stew seasoning or this specific sauce, is the key. We build it right in the pan, capturing all those delicious browned bits.
The aroma of my spice blend hitting the hot oil is unforgettable. It’s this rich, fragrant base that truly defines the flavor of my authentic Cajun Chicken and Shrimp.
📊 Nutrition Check (Per Serving, without rice):
Around 11g of Carbs and only 6g of Sugar. Loaded with 48g of Protein to keep you satisfied.
Three Ways I Reinvent My Favorite Dish
A great recipe is like a great story; you can tell it in different ways. Once you master my signature Cajun Chicken and Shrimp, you can start having fun with it.
Here are three variations my family loves. They start with the same delicious base but take it in exciting new directions.
Variation 1: The Creamy Cajun Pasta
For a rich and comforting meal, turning this dish into a pasta is my go-to secret. The key is to add a splash of heavy cream to the finished sauce.
Let it simmer for just a minute until it thickens slightly. Then, toss it all with your favorite cooked pasta, like fettuccine or penne, for a truly decadent meal.
Variation 2: The Quick Weeknight Stir-fry
Sometimes, we need flavor in a hurry. For a quick stir-fry, I slice the chicken and vegetables a little thinner so they cook even faster in a very hot wok or skillet.
I serve it over a bed of simple white rice. It’s ready in under 30 minutes, and if you’re looking for more inspiration, I have a whole list of quick meals for busy nights.
This quick variation of Cajun Chicken and Shrimp is ready in under 30 minutes, perfect for a busy evening.
Variation 3: The Light and Grilled Summer Option
When the weather is warm, I take this recipe outdoors. I thread the chicken and shrimp onto skewers and grill them over hot coals, basting them with the Cajun sauce.
The smoky flavor from the grill adds a wonderful new dimension. I serve the finished skewers with a light salad for a perfect summer meal.
Variation 4: The “Build-Your-Own-Bowl” Bar
Sometimes for a fun family dinner, I serve this dish deconstructed, exactly like you see in the photo’s blueprint. It lets everyone create their own perfect meal.
I cook the Cajun Chicken and Shrimp as described. Then, I put the cooked white rice, the fresh parsley, and the lemon wedges in separate bowls on the table. Everyone starts with a scoop of rice and builds their own bowl, adding as much sauce and parsley as they like. My grandkids love it.
What to Serve Alongside: My Perfect Pairings
A great main dish deserves the right supporting cast. Over the years, I’ve found a few simple sides that perfectly complement my Cajun Chicken and Shrimp.
These pairings don’t just fill the plate; they elevate the entire meal. They are designed to soak up the delicious sauce and balance the spicy flavors.
My Suggestions for a Complete, Flavorful Meal
My absolute favorite way to serve this is over a simple mound of fluffy white rice. And to make it a truly complete Southern meal, add a slice of warm Grandma’s cornbread on the side; it’s perfect for soaking up that incredible sauce.
But for something a little different, trust me and try it with creamy grits. The combination of the spicy, savory Cajun Chicken and Shrimp with the smooth texture of the grits is pure comfort food.
Grandpa Chef’s Quick Answers (FAQ)
Here are the questions I get asked most often. I’m happy to share my time-tested answers to make sure your dish comes out perfectly every time you make it.
These are the little secrets that turn a good meal into a great one.
What is a good chicken and shrimp sauce made of?
A truly great sauce starts with the “holy trinity” of Cajun cooking: onion, bell pepper, and celery. From there, my authentic Cajun Chicken and Shrimp gets its soul from a blend of spices and diced tomatoes.
How long does it take to perfectly cook chicken and shrimp?
Your chicken pieces should take about 6 to 8 minutes to cook through. The shrimp, however, are much faster. They only need 2 to 3 minutes in the hot pan until they turn pink and opaque.
What tastes good with chicken and shrimp?
This rich and flavorful Cajun Chicken and Shrimp pairs beautifully with simple starches. My top two choices are always fluffy white rice or creamy, Southern-style grits to catch all the sauce.
Is it safe to cook raw chicken and shrimp together?
Absolutely, my friend. The secret is all in the timing. You must cook the chicken first until it is completely done, as it takes longer. Only then do you add the shrimp for their quick sear.
A Final Gift From My Kitchen
Since you’ve stayed with me all the way to the end, I want to share one final thought. A recipe is just a story on a page until you bring it to life in your own kitchen. And as a gift for doing just that, here is my last secret.
It’s a little chef’s trick that I use to take the sauce to the next level. Just before you serve, take the pan off the heat. Add one tablespoon of cold, unsalted butter and stir it gently until it melts completely into the sauce.
It will become glossy, richer, and have the most beautiful velvety texture. It’s this final touch that helps create the best meals, the ones that create memories.
Now, it’s truly ready. From my kitchen to yours, happy cooking.
Cajun Chicken and Shrimp Recipe | Grandpa Chef’s Signature
Ingredients
Method
- Season and brown the chicken thighs in a hot skillet; set aside.
- Sauté the onion, bell pepper, and celery until softened. Stir in the minced garlic.
- Add diced tomatoes and your Cajun spice blend, cooking for one minute until fragrant.
- Pour in the chicken broth, return the chicken to the pan, and bring to a simmer.
- Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
- Remove from heat and stir in one tablespoon of cold butter for a rich, velvety sauce.
- Full step-by-step with tips is explained clearly in the article.