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.