In a medium bowl, add shrimp and sprinkle with some of the Cajun Seasoning and drizzle with olive oil. Toss to coat all sides and set shrimp aside. This seasoning is spicy - so if you like it spicy - coat it more heavily.

Lay chicken breasts on a cutting board and coat both sides with some of the Cajun Seasoning. Drizzle chicken with olive oil and pat seasoning onto chicken breasts.

Preheat oven to 350º

In a large nonstick skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat.

Once the butter has melted, add mushrooms and onions. Season with a pinch of salt and black pepper and cook until softened, about 5-7 minutes. Stir often while cooking.

While onions and mushrooms are cooking, heat a cast iron skillet (or oven safe) on medium high and add 2 tbsp butter and 2 tbsp oil. Remove chicken from marinade and add to skillet. Sear the chicken for 2-3 minutes on each side, then place the skillet in the preheated oven and cook until 160°F internal temperature - approx 12-18 minutes. (Check with your handy meat thermometer!)

Once onions and mushrooms are fork-tender, remove and place in a covered dish to stay warm. In the same nonstick skillet or pan, add 1 tablespoon oil and 1 tablespoon butter over medium-high heat.

Once hot, remove seasoned shrimp from bowl and add to hot pan. Cook for about 1 minute per side, or until seared and opaque. Remove shrimp and move to dish with onions and mushrooms.

Using the same skillet, reduce the heat to medium. Melt the remaining 3 tbsp butter in the pan and sauté the garlic for 30-45 seconds. Add any remaining cajun seasoning. Scrape any browned bits from the pan to avoid burning. Add in the chicken broth and bring to a low boil then let the mixture reduce for about 3 minutes, or until the mixture reaches a "sauce" consistency.

Remove chicken from oven and plate chicken. Top with onions, mushrooms and shrimp.

Drizzle butter sauce over the chicken and shrimp. Serve with mashed potatoes and garnish with parsley and a lemon wedge.