Creamy Cajun Shrimp & Spinach Stuffed Chicken

Heat a drizzle of oil in a medium pot over high heat. Add onion, bell pepper, and half the Blackening Spice (you'll use the rest later). Cook, stirring frequently, until softened and fragrant, 2-3 minutes.

Add rice, stock concentrates, 1¼ cups water (2¼ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 6.

While rice cooks, rinse shrimp* under cold water, then pat very dry with paper towels (this will help prevent any oil splatter!). Season shrimp with Cajun Spice Blend.

Heat a drizzle of oil in a large pan over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.

Once shrimp are cool enough to handle, transfer half to a cutting board and roughly chop (you'll use the rest of the shrimp in Step 6).

In a medium bowl, combine chopped shrimp, cream cheese, garlic powder, Parmesan, half the chopped spinach, a pinch of salt, and pepper. Stir until cream cheese is thoroughly incorporated.

Pat chicken* dry with paper towels and place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ¼ inch thick. Season all over with remaining Blackening Spice, salt, and pepper.

Keeping chicken on bottom piece of plastic wrap, evenly top with shrimp filling.

Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

Place stuffed chicken, seam sides down, on a baking sheet (line with foil or parchment for easier cleanup!).

Lightly drizzle oil over chicken and bake on middle rack until chicken is cooked through and filling is warmed through, 12-15 minutes.

Once chicken is done, let rest for at least 2 minutes (this will help the filling stay in place when you serve).