30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Applebee's Bourbon Street Chicken And Shrimp
A sophisticated take on the classic, featuring premium ingredients and a creamy Andouille sausage-infused sauce.
Total Time
85
Yield
4
Calories
950 cal
Difficulty
Hard
Cuisine
Creole
(0 reviews)
What You'll Need
Equipment:
Cast-iron skillet, Saucepan, Measuring cups and spoons •
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Instructions
Cook Rice: Combine Rice ingredients in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until water is absorbed. Fluff with a fork.
Prepare Chicken: Season Chicken with Creole seasoning.
Cook Chicken: Sear chicken in a cast-iron skillet over medium-high heat until browned and cooked through (internal temperature of 165°F / 74°C). Set aside.
Cook Shrimp: Toss Shrimp with Avocado oil. Sear in the same skillet until pink and opaque. Set aside.
Make Sauce: In a large saucepan, melt Butter. Sauté Shallots and Garlic until softened. Add Andouille sausage and cook until browned. Whisk in Flour and cook for 1-2 minutes to create a roux.
Continue Sauce: Gradually whisk in Chicken stock until smooth. Add Bourbon, Worcestershire sauce, Brown sugar, Thyme, and Cayenne pepper. Bring to a simmer and cook for 10-12 minutes, or until sauce has thickened.
Finish Sauce: Stir in Heavy cream and simmer for another 2-3 minutes. Season with Sea salt and Black pepper to taste.
Combine: Add Chicken and Shrimp to the Sauce and heat through.
