Cajun chicken with a shrimp, crab, and garlic tomato cream sauce. :) Filet the chicken breasts so they bake faster (we were hungry). Season with a lot of Cajun seasoning, plus a little Old Bay, cumin, garlic, salt, and pepper. Bake at 350F until done. While that's baking, heat olive oil in a skillet with higher lip. Add patted dry shrimp (peeled, deveined, tail off, though you remove the tail before or after cooking) and sauté with more Cajun seasoning, Old Bay, salt, pepper, cumin, and dried onions. After you flip the shrimp, add a tablespoon or two of freshly minced garlic. Add a splash of some white wine if you feel like it. Remove the shrimp slightly before they're done and set aside. Melt half a stick of butter. Add 2 chopped Roma tomatoes and a generous amount of chopped parsley (cilantro would also work, we just don't like it). When tomatoes are slightly softened, add between 2/3 to 3/4 c. heavy cream until it looks good. Add a splash more wine if you want. Thicken a bit. Add crab meat (picked for shells, I used good canned crab) and shrimp for a few minutes until heated through. Serve over chicken. Rice or veggies go well with it. Inspired by the link below.