Creamy Cajun Chicken and Shrimp Stuffed Shells

Ingredients

• 1/2 of a 12-ounce box jumbo pasta shells
• 2 chicken breasts
• Cajun seasoning, to taste (for the chicken)
• salt, to taste (for the chicken)
• 1/2 pound shrimp
• garlic paste
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 large white onion, chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon garlic powder (for the sauce)
• 1/2 teaspoon salt (for the sauce)
• 1/2 teaspoon Cajun seasoning (for the sauce)
• 1 teaspoon lemon pepper seasoning (for the sauce)
• 1/2 cup shredded Parmesan cheese
• fresh mozzarella cheese, to taste (grated, for topping)
• 2 tablespoons fresh parsley, chopped (optional garnish)

How to Make It

1. Boil the jumbo pasta shells (about half of a 12-ounce box) in a pot of boiling water until al dente.
2. Drain the shells and blanch them in cold water so they stop cooking and don't get too soft.
3. Season the chicken breasts with Cajun seasoning and salt.
4. Cook the chicken in a hot skillet until it has a dark brown char on each side.
5. Just before the chicken is fully done, add the shrimp to the same skillet.
6. Cook the shrimp about 1 1/2 minutes per side, until char-brown but not burnt.
7. Remove the chicken and shrimp from the pan and set them aside.
8. Add the garlic paste to the same pan.
9. Add the red bell pepper, green bell pepper, and white onion to the pan.
10. Saute the vegetables for 3 to 5 minutes, until very translucent.
11. Slowly pour in 1 1/2 cups heavy cream, scraping up the browned seasoning from the bottom of the pan into the sauce.
12. Stir in the garlic powder, salt, Cajun seasoning, and lemon pepper seasoning.
13. Bring the sauce to a simmer.
14. While the sauce heats, chop the shrimp into medium bite-size pieces — small enough to fit inside a shell, but not too small.
15. Chop the chicken into similar bite-size pieces.
16. Once the sauce starts to bubble, stir the chopped chicken and shrimp into the sauce and mix well.
17. Stir in 1/2 cup Parmesan cheese until the sauce thickens.
18. Let the filling cool down before stuffing.
19. Spoon the filling into the cooked shells.
20. Pour the rest of the sauce over the stuffed shells.
21. Grate fresh mozzarella over the top, as much as you like.
22. Sprinkle about 2 tablespoons of chopped parsley over the top for garnish, if desired.

Curtis's Tips

• Blanch the cooked shells in cold water — it keeps them from overcooking and getting too soft.
• Season the chicken however you like; I go with Cajun seasoning and salt.
• Look for a nice char-brown color on the shrimp — not burnt or overcooked.
• Cut the shrimp and chicken into nice-size pieces: not too small, not too big, so they fit inside the shells with the rest of the filling.
• Let the filling cool before stuffing the shells. I rushed it once, so learn from my mistake — waiting gives a better texture so the shells aren't runny.
• Add as much mozzarella on top as your heart desires.
• Parsley on top makes it look fancier and adds a minty, nutty taste that pairs well with the dish.
• If you'd rather run a single Creole-style blend in the sauce, try 1 teaspoon Creole seasoning, 1/2 teaspoon black pepper, 1 teaspoon lemon pepper, and 1/2 teaspoon Cajun seasoning instead of the garlic powder plus Cajun combo.
• You can also dice the chicken and shrimp before cooking and sauté them right alongside the onion and bell peppers — either way works, I just like to sear them whole and chop after.
• Want a set, bubbly top? Bake the stuffed shells with the cream sauce and mozzarella until they're hot and golden; otherwise this finishes great straight from the skillet, no oven needed.