Begin by cubing your chicken tenders. It’s crucial to cut them into bite-sized pieces to ensure even cooking. Then, thinly slice the red onion and julienne your colorful bell peppers. Dice the Roma tomatoes, and set everything aside. Having all ingredients ready makes the cooking process smooth.

In a bowl, combine chicken cubes with 1 tablespoon of Cajun seasoning, salt, and pepper. Toss them until evenly coated. Let it sit for a few minutes to allow the spices to infuse the meat with flavor.

In a large skillet or dutch oven, heat the olive oil over medium heat. Once it shimmers, add the seasoned chicken. Sauté for about 5-7 minutes or until the chicken is golden brown and cooked through. Stir occasionally to avoid sticking.

Next, stir in the minced garlic and sliced red onion into the pan. Let them cook for about 2-3 minutes until the onion becomes translucent. The aroma in your kitchen is about to become irresistible.

Now, add the julienned bell peppers and diced tomatoes to the skillet. Cook for an additional 3-4 minutes. This lets the peppers soften slightly while still maintaining their crunch.

Add the shrimp to the pan along with the chicken stock, smoked paprika, and remaining 1 ½ tablespoons of Cajun seasoning. Stir everything well and bring the mixture to a simmer. Let it cook for about 5 minutes or until the shrimp turns pink.

Once the shrimp is cooked, remove the skillet from heat. If you are feeling adventurous, add a bit more Cajun seasoning to taste. Garnish with freshly chopped parsley before serving. The sight of this colorful dish will make your mouth water.