Ingredients

• •3 tablespoons butter, divided
• •1 lb boneless skinless chicken breast
• •1 lb shrimp, peeled and deveined
• •Salt and freshly ground black pepper, to taste
• •4 carrots, peeled and diced
• •5 celery stalks, diced
• •1 onion, coarsely chopped
• •3 cups heavy cream
• •1/4 teaspoon thyme
• •2 chicken bouillon cubes
• •2 tablespoons Cajun seasoning, more if you like it hotter
• •1 (16.3 ounce) can biscuits

Instructions

1. 1Melt 1 tablespoon butter in a large stockpot over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot and cook until golden, about 10 minutes; set aside.
2. 2Reduce heat to medium; melt remaining 2 tablespoons butter. Add carrots, celery, and onion. Cook until tender, about 8-10 minutes. Stir in thyme, cajun seasoning, bouillon cubes, and heavy cream; reduce heat and simmer until flavors have blended, about 10-12 minutes.
3. 3Stir in chicken and shrimp; simmer until shrimp are pink, about 4-5 minutes.
4. 4Serve with biscuits, garnished with more Cajun seasoning, if desired.