1-First Step: Get the seafood ready Pat the salmon fillets and shrimp dry with paper towels. This helps them brown instead of steam. If the shrimp still have tails, keep them on for presentation or remove them now if you want easier eating later. Season the salmon with half of the Cajun seasoning, which is 1 tablespoon, and set the shrimp aside for later.

2-Second Step: Start the Cajun cream sauce Place a large skillet over medium heat and melt 5 tablespoons unsalted butter. Once the butter is melted, add 1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, and 1 teaspoon paprika. Whisk everything together for about 1 minute. This short cook time helps the flour lose its raw taste and gives the sauce a stronger base. Slowly pour in 1 cup heavy cream and 1 cup chicken broth while whisking. Keep whisking until the mixture looks smooth. Then bring it to a gentle simmer and let it cook for about 10 minutes. The sauce should thicken enough to coat a spoon, but still stay pourable.

3-Third Step: Cook the salmon In a separate skillet, heat 2 tablespoons unsalted butter with 1 tablespoon vegetable oil over medium heat. The butter gives flavor, while the oil helps keep the temperature steady. Once the pan is hot, add the salmon fillets and cook them for 3 to 4 minutes per side. You want a golden outside and a flaky inside. The salmon is ready when the internal temperature reaches 145°F. If you do not have a thermometer, gently press the thickest part with a fork. It should flake easily but still look moist. Avoid overcooking, since salmon can dry out fast.

4-Fourth Step: Cook the shrimp Season the shrimp with the remaining 1 tablespoon Cajun seasoning. Add them to the hot skillet after the salmon is done or cook them in a clean pan. Shrimp only need about 2 to 3 minutes per side. They are ready when they turn pink and opaque and curl into a loose C shape. If you are using smaller shrimp, they may cook even faster. Larger jumbo shrimp may need a little more time, so watch them closely. Overcooked shrimp become rubbery, so pull them off the heat as soon as they look done.

5-Fifth Step: Finish the sauce Stir 1 cup shredded Monterey Jack cheese into the simmering sauce. Then add 2 cups fresh baby spinach. Keep stirring for 3 to 5 minutes until the cheese melts and the spinach wilts. The sauce should turn creamy, glossy, and slightly thicker. At this point, taste the sauce and check the seasoning. Cajun blends can vary, and some are saltier than others.

6-Final Step: Combine and serve Gently add the cooked salmon and shrimp back into the sauce. Spoon some of the sauce over the seafood so everything gets coated well. Finish with chopped parsley for a fresh pop of color. Serve immediately while the sauce is hot and silky.