Cajun chicken, blackened shrimp and buttery garlic bring Applebee’s Bourbon Street sizzle to a hearty skillet dinner with all the fixings.
Photo by SCRR
Copycat Applebee’s Bourbon Street Chicken & Shrimp
Applebee’s Bourbon Street Chicken & Shrimp combines Cajun-seasoned chicken and blackened shrimp with garlic-parsley butter, sautéed mushrooms and onions and creamy garlic mashed potatoes.
Cook the vegetables, chicken and shrimp separately in the same cast-iron skillet so each browns properly. Bring everything together with garlic-parsley butter just before serving for that sizzling restaurant-style finish.
Quick Recipe Overview
- Best For: Hearty dinners, casual date nights and Applebee’s restaurant nights at home
- Flavor Profile: Savory Cajun spice, blackened shrimp, buttery garlic, mushrooms and sweet cooked onion
- Skill Level: Moderate
- What Makes It Like the Restaurant: Cajun chicken and blackened shrimp finished with garlic-parsley butter and served sizzling with mushrooms, onions and garlic mashed potatoes
Applebee’s
Applebee’s began in 1980 when Bill and T.J. Palmer opened T.J. Applebee’s Rx for Edibles & Elixirs in Decatur, Georgia. The concept was designed as an approachable neighborhood gathering place with familiar American food and a lively bar.
The Applebee’s Neighborhood Grill + Bar name was adopted in 1986, and the chain opened its 100th restaurant in Nashville in 1989. Over time, skillets, steaks, burgers, ribs and generously portioned chicken dishes became central to the menu.
Bourbon Street Chicken & Shrimp fits that identity particularly well, combining bold seasoning with the spectacle of a hot cast-iron skillet arriving at the table.
When the Skillet Arrives Sizzling
Bourbon Street Chicken & Shrimp remains one of Applebee’s recognizable New Orleans-inspired entrées and was included among the returning fan favorites on the chain’s 2026 Big Easy menu.
The current dish pairs Cajun-seasoned chicken with blackened shrimp, buttery garlic and parsley, sautéed mushrooms and onions and garlic mashed potatoes. Despite the name, Applebee’s description does not identify bourbon whiskey as part of the dish. Bourbon Street refers instead to the festive New Orleans theme and its bold Cajun-style seasoning.
The contrast between juicy chicken, quickly cooked shrimp and rich garlic butter makes the combination especially suited to a sizzling skillet.
Applebee’s Bourbon Street Chicken & Shrimp Recipe
Applebee’s Bourbon Street Chicken & Shrimp combines Cajun-seasoned chicken, blackened shrimp, sautéed mushrooms and onions and garlic-parsley butter with creamy garlic mashed potatoes.
Yield: 4 Servings
Ingredients
Cajun Seasoning
- 2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon freshly ground Black Pepper
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Celery Seed
Garlic Mashed Potatoes
- 1 1/2 pounds Red Potatoes cut into 1-inch pieces
- 3 cloves Garlic peeled
- 3 tablespoons Unsalted Butter
- 1/2 cup Whole Milk warmed
- 1/2 teaspoon Kosher Salt plus more for the cooking water
- 1/4 teaspoon freshly ground Black Pepper
Garlic-Parsley Butter
- 5 tablespoons Unsalted Butter softened
- 3 Garlic Cloves finely minced
- 2 tablespoons finely chopped Fresh Parsley
- 1/4 teaspoon Kosher Salt
Chicken, Shrimp and Vegetables
- 4 small boneless, skinless Chicken Breasts 5 to 6 ounces each
- 1 pound Large Shrimp peeled and deveined
- 2 tablespoons Olive Oil divided
- 8 ounces White or Cremini Mushrooms sliced
- 1 large Yellow Onion thinly sliced
- 1 tablespoon Unsalted Butter
- Chopped Fresh Parsley for garnish
Instructions
Prepare the Cajun Seasoning
- Add paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, cayenne and celery seed to a small bowl.
- Stir until evenly combined.
Prepare the Garlic Mashed Potatoes
- Place potatoes and garlic cloves in a large saucepan.
- Cover with cold salted water.
- Bring to a boil over high heat.
- Reduce heat and simmer for 12 to 15 minutes, until the potatoes are fork-tender.
- Drain thoroughly.
- Return potatoes and garlic to the warm saucepan.
- Add butter, warm milk, salt and black pepper.
- Mash until creamy, leaving a few small pieces of potato for texture.
- Cover and keep warm.
Prepare the Garlic-Parsley Butter
- Add softened butter, garlic, parsley and salt to a small bowl.
- Stir until thoroughly combined.
- Set aside.
Prepare the Chicken
- Place chicken breasts between sheets of plastic wrap or parchment paper.
- Pound to an even thickness of about 1/2 inch.
- Brush chicken with 1 tablespoon olive oil.
- Season both sides with about half of the Cajun seasoning.
- Heat a large cast-iron skillet over medium-high heat.
- Add chicken.
- Cook for 4 to 6 minutes per side, until deeply browned and the centers reach 165°F.
- Transfer chicken to a plate and cover loosely with foil.
Prepare the Mushrooms and Onions
- Reduce heat to medium.
- Add 1 tablespoon butter to the skillet.
- Add mushrooms and onion.
- Cook for 7 to 9 minutes, stirring occasionally, until softened and well browned.
- Transfer vegetables to a bowl.
Prepare the Shrimp
- Pat shrimp dry with paper towels.
- Toss with the remaining olive oil and enough of the remaining Cajun seasoning to coat evenly.
- Return skillet to medium-high heat.
- Add shrimp in a single layer.
- Cook for 1 to 2 minutes per side, until lightly blackened and opaque.
- Transfer shrimp to the plate with the chicken.
Finish and Serve
- Reduce heat to low.
- Add mushrooms and onions back to the skillet.
- Stir in half of the garlic-parsley butter.
- Arrange chicken over the vegetables.
- Place shrimp around the chicken.
- Spoon the remaining garlic-parsley butter over the chicken and shrimp.
- Heat for 1 to 2 minutes, until the butter melts and the skillet begins to sizzle.
- Garnish with chopped parsley.
- Serve immediately with garlic mashed potatoes.
Notes
- The current Applebee’s dish is built around Cajun seasoning and garlic butter. Bourbon whiskey is not necessary.
- Cook the shrimp only until opaque. Overcooking will make them firm and rubbery.
- Use a cast-iron skillet for the best browning and restaurant-style sizzling presentation.
- Chicken should reach 165°F. Shrimp are ready when the flesh becomes pearly and opaque.
Related Copycat Recipes
- Red Lobster Peach Bourbon BBQ Shrimp and Bacon-Wrapped Scallops – This seafood favorite combines juicy shrimp and bacon-wrapped scallops with sweet barbecue flavor and smoky depth.
- Applebee’s Bourbon Black and Bleu Burger – Blackened crust, melty bleu cheese, and a hint of bourbon sweetness make every bite bold and unforgettable.
- Bubba Gump Shrimp Company Creole Shrimp Jambalaya – Classic Southern rice dish that delivers heat, heartiness, and restaurant flair
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Questions People Ask
Does Bourbon Street Chicken & Shrimp contain bourbon?
Applebee’s current description does not mention bourbon whiskey. The name refers to the dish’s New Orleans-inspired theme and Cajun seasoning.
What kind of shrimp should I use?
Use large peeled and deveined shrimp. Remove the tails before cooking if you prefer easier eating.
Can I use store-bought Cajun seasoning?
Yes. Choose one you enjoy and reduce the added salt if the blend is already heavily seasoned.
Why cook the chicken and shrimp separately?
Chicken requires considerably more cooking time. Adding the shrimp later prevents them from becoming tough.
Can I serve this without mashed potatoes?
Yes. Rice, roasted potatoes or crusty bread also work well with the garlic butter and vegetables.
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Photo of “Applebee’s Bourbon Street Chicken & Shrimp” created by Secret Copycat Restaurant Recipes. Photo of “Applebee’s” is by Mike Mozart and is used by permission under the Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Thank you, Mike. Great Picture. Photos may be representative of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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