Bourbon Street Chicken & Shrimp

That first hiss from the cooker tells you something good is happening. You spot that float valve popin up and you immediately start sensing the heat build inside, right? Its one of those moments that kinda tells you dinner is gonna be worth the wait. You gotta love that sound, its like a warm invite to tasty things ahead.

Pressure cooking this Applebees Bourbon Street Chicken and Shrimp turns out super juicy and packed with that bold Cajun flavor. You marinate your chicken breasts and shrimp separately, toss m in the pot, and with the quick release or natural release options, you control the texture just right. Its kinda satisfying knowing all the flavors go deep real fast, not the slow long simmer.

Now you remember the last time you waited forever for dinner to be done? Yeah, this recipe cuts all that down majorly. You get tender chicken and plump shrimp in minutes, thanks to that pressure build. Its perfect for a weeknight meal when you wanna impress but dont wanna spend ages in the kitchen.

What Makes Pressure Cooking Win Every Round

• It locks in flavor super good with the steam keeping everything juicy.
• You get perfectly tender chicken that aint dry or overcooked.
• The quick pressure build heats things up way faster than normal cooking.
• Natural release lets the meat rest and get even juicier inside.
• You save lotsa time and effort cause its mostly hands off once it starts pressure.

The Complete Shopping Rundown

• cup Cajun seasoning (try that salt-free one if you like less salt)
• 2 teaspoons brown sugar for a hint of sweetness
• 1 teaspoon kosher salt to balance the spices
• 4 boneless, skinless chicken breasts (gotta be good quality for best juiciness)
• 1 pound large shrimp, peeled and deveined (tails on or off, whatever you prefer)
• cup olive oil, divided for marinating and cooking
• cup unsalted butter, separated to use in cooking steps
• 3 cloves garlic, minced fresh for that punch

Make sure you grab a large pressure cooker that can handle all this goodness in one batch. Youll also need kitchen stuff like tongs and a good meat thermometer if you wanna be super exact with doneness. Fresh parsleys optional but its great for garnish and a little green pop on your plate.

How It All Comes Together Step by Step

Step 1 You start by tossing your chicken and shrimp into separate bowls. Drizzle 1 tablespoon olive oil on each and sprinkle that Cajun seasoning mix, brown sugar, and salt evenly over. Toss everything well so every piece gets that flavor hug before covering with plastic wrap.

Step 2 Pop those bowls into the fridge for at least 2 hours. You can go up to 24 if you wanna plan ahead and get those seasonings soaking in good.

Step 3 Get your pressure cooker ready by heating 1 tablespoon olive oil with half the butter while you mince the garlic real fine. Add the garlic to the hot oil and sauté for about 30 seconds just until it smells real good and fragrant.

Step 4 Throw in the shrimp and cook m 1 to 3 minutes per side till they look pink and opaque. Remove the shrimp with a slotted spoon and set on a plate, tented with foil to stay warm while you get the chicken going.

Step 5 Add the rest of the butter and olive oil to the pot, then sear your chicken breasts for about 2 to 3 minutes per side until they get a nice golden brown crust. This is gonna help lock in juices for that tender finish.

Step 6 Pour in a little water or broth, then close the lid of your pressure cooker. Secure the float valve and set to high pressure for just 6 minutes. When cook times done, either do a quick release to get to the shrimp or let it slow release naturally if you prefer a softer texture.

Step 7 Carefully open the lid, add the shrimp back in with the garlic butter sauce, and gently toss everything together. Sprinkle some chopped parsley on top and youre ready to serve up that beautiful Bourbon Street plate.

Easy Tweaks That Make Life Simple

• You can marinate overnight if you like to save time right before cooking, just cover with foil in the fridge.
• If you want dinner faster, toss the chicken into the pot and cook without searing. It still turns out good but searing adds that extra flavor kick.
• Swap out shrimp for scallops if youre feeling fancy or wanna mix up seafood options.
• Use pre-minced garlic from a jar but fresh really shines here if you got time and love the flavor.

These tweaks help you fit this recipe into your busy week without losing all the good stuff. Play around and find your favorite way to roll with your pressure cooker on this one.

Your First Taste After the Wait

The very first bite you take is juicy, bursting with that smoky Cajun seasoning and a hint of sweetness from brown sugar. The chicken comes out tender and soft like its just melting in your mouth.

The shrimp bring that ocean-fresh juiciness and a snappy texture that pairs perfectly with the buttery garlic sauce. You kinda get that heat with a nice balance, not overwhelming at all.

Each mouthful feels cozy and like a little celebration of southern flavors. Youll find yourself reaching for more, especially when paired with plain rice or steamed veggies.

That garlic butter sauce clinging to every piece makes the whole dish sing together in a way thats simple but dang good.

How to Store This for Later

If youve got leftovers, cool m down before packing in an airtight container. Fridge life will keep it fresh about 3 to 4 days, perfect for quick lunches or easy dinners later in the week.

For longer storage, toss your chicken and shrimp into freezer-safe bags or containers. Label with date because pressure cooked seafood should be best eaten within 1 to 2 months from freezing for best taste.

When reheating, thaw in the fridge overnight if frozen. Use low heat in the microwave or on the stove so the chicken stays tender and shrimp dont get rubbery. A quick splash of water or broth helps keep moisture in as you warm it up.

What People Always Ask Me

• Q How long should I marinate the chicken and shrimp? A I recommend at least 2 hours but overnights even better for deep flavor soak.
• Q Can I cook this whole dish in the pressure cooker without browning first? A Absolutely but you lose some of that caramelized flavor. It still cooks fine and juicy.
• Q What if I dont have Cajun seasoning on hand? A Mix paprika, garlic powder, onion powder, and cayenne to make a quick substitute.
• Q How do I know when the chicken is done in the pressure cooker? A Use an instant-read thermometer to check its reached 165 degrees Fahrenheit internal temp.
• Q Does quick release or natural release work better? A Natural release keeps meat juicier but quick lets you get the shrimp added fast so your textures stay perfect.
• Q Can I swap shrimp for other seafood? A For sure scallops or crab meat work great, just adjust cook times so they dont overcook.

For related recipes and inspiration, check out our Creamy Steak Pasta – Ready in 30 Minutes, Zesty Avocado Egg Salad Recipe, and Creamy Garlic Shrimp and Rice Skillet for more flavorful meals that are a breeze to make.