bourbon street chicken and shrimp recipe

The Best bourbon street chicken and shrimp recipe

This recipe for bourbon street chicken and shrimp is one of those simple yet special dishes that feels like a hug for my whole family. I’ve been making it for years now, and it’s always a hit—whether we’re hosting a small dinner for friends or just enjoying it at home after a long day. The way the bourbon caramelizes the chicken and coats the shrimp in a sweet, smoky glaze makes it feel indulgent, but it’s actually packed with good stuff. My kids love it because it’s not too heavy, and the flavors are bold enough to satisfy without being overwhelming. It’s that kind of dish that feels festive but also easy enough to make weeknight after week, so it never feels like a chore.

What really makes this recipe special is how it balances sweet, spicy, and savory without being too complicated. The bourbon gives it that deep, rich flavor that’s hard to find in other dishes, and the shrimp and chicken hold up well under the heat, staying tender just the way you want them. My husband and I like to serve it with a simple side of jasmine rice or a fresh salad to keep things light, but it’s also great with crusty bread if you’re craving something heartier. The kids always ask for seconds because it’s not just tasty—it’s fun to eat. Plus, bourbon is a natural source of antioxidants, and the spices in this recipe add vitamins and minerals that make it a little healthier than you might expect. It’s the kind of meal that feels like a celebration every time we make it, whether it’s for a birthday, a weekend gathering, or just because we’re in the mood.

Bourbon Street Chicken and Shrimp

4.5 from 721 votes

A flavorful New Orleans-inspired dish featuring tender chicken and shrimp tossed in a rich bourbon-inspired sauce, served with a crispy fried dough side. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Chicken and Shrimp

• 1.5 lbs boneless chicken thighs
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (adjust to taste)
• 1 cup bourbon
• 1 cup chicken broth
• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and black pepper to taste

For the Bourbon Street Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm milk
• 1 large egg
• 2 tbsp melted butter
• 1 tbsp olive oil
• 1 tbsp bourbon
• ½ tsp garlic powder

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). In a large bowl, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Set aside.
2. 2 In a separate bowl, mix bourbon, chicken broth, tomato sauce, minced garlic, Worcestershire sauce, and thyme. Set aside.
3. 3 For the chicken: Pat chicken thighs dry. Dredge each piece in the flour mixture, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
4. 4 For the shrimp: In the same skillet, add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside with chicken.
5. 5 In a separate pan, heat 1 tbsp olive oil over medium heat. Pour bourbon mixture into the pan and simmer for 5 minutes, stirring occasionally. Add chicken and shrimp to the pan, pour the sauce over them, and simmer for another 5 minutes. Season with salt and pepper if needed.
6. 6 For the dough: In a large bowl, dissolve sugar and salt in warm milk. Add yeast and let it sit for 5 minutes until foamy. Mix in flour, egg, melted butter, olive oil, bourbon, and garlic powder. Knead for 5-7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
7. 7 Once risen, punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then flatten into a thin circle. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry dough balls for 2-3 minutes until golden brown. Drain on paper towels.
8. 8 Serve the bourbon street chicken and shrimp hot with the fried dough on the side.

🔧Equipment

• Mixing bowls
• Baking sheet
• Stand mixer or large bowl for kneading
• Knife and cutting board
• Measuring cups and spoons
• Oven
• Deep fryer or heavy pot for frying
• Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28💛Saturated Fat: 10❤️Cholesterol: 150🧂Sodium: 1050🌾Total Carbs: 50🥦Dietary Fiber: 3🍬Sugars: 8🥩Protein: 35

📝Notes

For extra richness, add a splash of heavy cream to the sauce.,Adjust spice levels to suit your preference.,You can substitute chicken thighs with chicken breasts if preferred.,Ensure oil is hot enough for the dough to fry evenly and crispy.

This bourbon street chicken and shrimp recipe is always a crowd-pleaser because it’s simple yet packed with bold flavors that shine at any gathering. Whether you’re hosting a casual family dinner or a lively get-together, the sweet, smoky, and tangy sauce keeps everyone coming back for seconds, and the mix of tender chicken and succulent shrimp makes it feel special without requiring fancy ingredients. It’s the kind of dish that feels like a little celebration every time you serve it.

❓ Frequently Asked Questions About Bourbon Street Chicken and Shrimp

1. What is the key difference between Bourbon Street Chicken and traditional fried chicken recipes?

The key difference lies in the marinade and seasoning. Bourbon Street Chicken incorporates a blend of spices like cayenne, garlic powder, onion powder, and a touch of smoked paprika, along with a bourbon-infused marinade that gives it a unique smoky, slightly sweet, and spicy flavor. Traditional fried chicken often relies on a simpler seasoning blend or just salt and pepper.

—

2. How long should I marinate the chicken and shrimp before cooking?

For optimal flavor, marinate the chicken pieces and shrimp for at least 30 minutes, but ideally overnight in the refrigerator. The longer you marinate, the more the bourbon and spices will penetrate the meat, resulting in a deeper, richer taste.

—

3. Can I make this recipe without bourbon, and if so, what would be an alternative?

Yes, you can substitute bourbon with another spirit like whiskey, rum, or even a mix of apple cider vinegar and a little hot sauce for a similar tangy flavor. If you’re avoiding alcohol entirely, try using a combination of lemon juice, garlic, and a pinch of cayenne pepper in the marinade.

—

4. What type of breading works best for this recipe?

For a crispy texture, use a combination of all-purpose flour, cornstarch, and a beaten egg wash. You can also add a pinch of baking powder to the flour mixture to help it lighten up and create a fluffier crust. For extra crispiness, double-dredge the pieces—first in flour, then in beaten egg, and finally in a mixture of panko breadcrumbs and a little cornstarch.

—

5. Do I need to double-dredge the chicken and shrimp for this recipe?

While not strictly necessary, double-dredging (coating in flour, egg wash, and then panko) significantly enhances the crispiness and adds a delightful crunch to the final dish. It’s a common technique in fried chicken recipes and is well worth the extra effort for a restaurant-quality result.

—

6. How should I cook the Bourbon Street Chicken and Shrimp to ensure it’s perfectly crispy?

For the best texture, heat a deep skillet or Dutch oven filled with oil to 350°F (175°C). Fry the chicken and shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Remove them from the oil and place them on a wire rack or paper towels to drain excess oil. Keep them warm in a low oven (200°F/95°C) until all pieces are fried.