3 tsp oil with high smoking point (ex. canola or olive)
⅓ cup butter
3 cloves garlic, minced
¾ cup low-sodium chicken stock/ bone broth
Making the Cajun seasoning
In a large bowl, combine all the seasoning ingredients together and mix together. If you’re slicing the chicken lengthways, do so now.
Using a set of tongs, toss your chicken and shrimp in the Cajun seasoning. Next, drizzle some oil (approx. 1 tbsp), and rub the chicken breast and shrimp further with seasoning. You want to get as much of the seasoning on the food as possible.
Use immediately, or if you are marinating, put them into a container and leave until ready to use.
Making bourbon street chicken
In a large skillet or frying pan, heat 1 tbsp of oil with 1 tbsp of butter over medium-high heat.
When the pan is hot, sear the chicken breasts until golden brown, checking that the interior of the chicken is cooked through, or using a meat thermometer, check the internal temperature has reached 165 degrees Fahrenheit.
Remove your bourbon street chicken from the pan and set aside while cooking the shrimp.
Making bourbon street shrimp
Next, using the same pan keep the pan at medium-high heat. If needing more oil and butter, add it at your discretion.
Cook the shrimp for approximately 2 minutes a side, until you see the shrimp begin to curl.
Remove the shrimp and set aside on a plate.
Making the garlic butter sauce
Using the same pan or skillet, reduce to medium heat. Melt the remainder of the butter in the pan and add the garlic, sautéing for approximately 30-45 seconds, or until it becomes fragrant.
Add in your chicken broth and let the mixture reduce for 3-5 minutes, occasionally scraping off any of the browned bits from the interior of the skillet. Let the mixture reduce until you’ve reached your desired sauce consistency.
Remove your pan from the heat and drizzle the sauce over the chicken and shrimp on the serving plate.
Chop some parsley and sprinkle on top, also serving with some lemon wedges.
In order to make this recipe, you’ll need a large frying pan or skillet to cook the bourbon chicken and prawns properly.
This dish goes so well with a side of garlic mashed potatoes, with sauteed mushrooms, caramelized onions and garnished with parsley.