Bourbon Street Chicken and Shrimp Recipe

This Applebee’s Bourbon Street Chicken and Shrimp is a skillet-style meal with seared Cajun chicken, buttery shrimp, and caramelized onions and mushrooms — all in a garlic-herb butter sauce. It’s hearty but not complicated, and yeah… it’s made with stuff you probably already have.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: smoky, buttery, a little peppery
• Great for: weeknight dinners, date night at home, meal prep

Why I Like This Recipe

So I was half-scrolling, half-hungry, and remembered this dish from forever ago. It’s one of those meals that looks impressive but it’s just… steps. Season, sear, toss, simmer. That’s it. The Cajun rub gives the chicken and shrimp a kick, and the buttery parsley sauce brings it all together. I make it in one pan (okay, two if I’m doing it by the book), and it somehow feels like a full dinner without needing sides — though mashed potatoes don’t hurt.

Ingredients

Cajun Seasoning:

• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp celery seed
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried parsley

Chicken and Shrimp:

• 4 boneless skinless chicken breasts
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil (split)
• 1 tbsp minced garlic
• ½ cup unsalted butter (split)
• ¼ cup chicken bone broth
• 1 cup baby bella mushrooms, sliced
• 1 white onion, sliced
• 1 tsp dried parsley
• ¼ cup fresh parsley

How To Make Bourbon Street Chicken and Shrimp

1. Mix your seasoning: Toss all the Cajun spices in a small bowl. Split it in half — half for chicken, half for shrimp.
2. Season your proteins: Rub chicken with half the seasoning. Toss shrimp with a tablespoon of olive oil + the rest of the seasoning.
3. Cook the veggies: In a pan, melt 2 tbsp butter. Add mushrooms and onions with a pinch of salt + pepper. Stir often until soft and golden, about 10 minutes. Move to a warm skillet to keep ’em cozy.
4. Sear the chicken: Crank the heat. Add a little olive oil. Sear chicken 4–5 minutes per side until cooked through (165°F inside). Lay it over the onion-mushroom mix when done.
5. Sear the shrimp: Same pan, less mess. Melt 1 tbsp butter, toss shrimp in. One minute per side — just till pink and curled. Add next to the chicken.
6. Finish the sauce: Lower heat, add garlic. Cook for a minute, then pour in broth to deglaze. Stir in the rest of the butter and dried + fresh parsley. Let it bubble 5 mins.
7. Assemble and serve
   Pour the parsley butter sauce over everything. Serve hot — mashed potatoes, rice, or just like that.

Tips for Success

• Don’t skip the butter-sauce step — it brings it all together
• Shrimp cook fast — don’t walk away
• Use fresh parsley at the end for the best flavor pop
• If chicken’s thick, pound it out a bit so it cooks evenly
• Serve hot — reheats fine, but it’s best fresh

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Not great — shrimp gets rubbery. Wouldn’t recommend freezing.
• Microwave: Reheat in 60-second intervals. Spoon the sauce over top to keep it juicy.
• Stovetop: Warm on low with a splash of broth or butter to loosen up the sauce.

Frequently Asked Questions

• Can I use precooked shrimp?
  Sure, just toss them in at the end to warm through — don’t re-cook or they’ll go rubbery.
• What’s a good side?
  Mashed potatoes. Or garlic rice. Or just crusty bread for sopping up that sauce.
• Can I grill the chicken instead?
  Totally. Adds a smoky vibe, and the sauce still works great over top.
• Is this spicy?
  Not really — more smoky than hot. Want heat? Add cayenne to the spice mix.
• Can I use chicken thighs instead?
  Yup. Just adjust cooking time — bone-in takes longer.

Common Mistakes and How to Dodge Them

• Crowding the pan: Searing works best in space. If the pan’s crowded, stuff steams instead of browns. Work in batches if you need to.
• Overcooking shrimp: It only takes a minute or two. Once they curl and turn pink, they’re done. Any longer and they get chewy fast.
• Skipping the deglaze: All the good flavor’s stuck to the pan. Pouring in broth and scraping it up = gold.
• Forgetting to season the veggies: A pinch of salt on the mushrooms and onions makes a huge difference. Don’t leave ‘em bland.
• Using cold butter in the sauce: Let it melt slowly. Helps the sauce emulsify instead of breaking. Trust me.

Nutrition Facts (Per Serving)

• Calories: 520 kcal
• Total Fat: 34g
• Saturated Fat: 16g
• Cholesterol: 316mg
• Sodium: 281mg
• Potassium: 910mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 49g