Applebee’s Bourbon Street Chicken and Shrimp

Cajun Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon celery seed
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried parsley
Chicken and Shrimp:
4 boneless skinless chicken breasts
1 pound medium shrimp peeled and deveined
2 tablespoons extra virgin olive oil divided use
1 tablespoon minced garlic
½ cup unsalted butter divided use
¼ cup chicken bone broth
1 cup baby bella mushrooms sliced
1 white onion sliced
1 teaspoon dried parsley
¼ cup fresh parsley

Combine cajun seasoning ingredients in a bowl and divide it in half.
Season both sides of the chicken with half of the cajun seasoning. Rub seasoning into the meat to help it adhere.
Place shrimp in a medium mixing bowl.
Add 1 tablespoon of olive oil and the remaining half of cajun seasoning to the shrimp. Toss to coat.
Heat a large frying pan over medium heat.
Add 2 tablespoons of butter to the pan.
Once the butter has melted, add the mushrooms and onions.
Season with a pinch of salt and pepper and cook until softened, about 10 minutes. Stir often while cooking.
Heat a cast iron skillet over low heat.
Add a splash of olive oil, just enough to coat the bottom of the skillet. As the ingredients are prepared they will be added to this skillet to keep warm and this will be how the dish is served.
Remove the onions and mushrooms from the frying pan and transfer them to the skillet. Do not drain or wipe the frying pan.
Increase the frying pan’s heat to high. Add a splash of olive oil.
Add the chicken to the frying pan. Sear the chicken for 4 to 5 minutes per side or until internal temperature is 165°F.
Remove the chicken from the pan and place it on top of the caramelized onions. Do not drain or wipe the frying pan.
Add 1 tablespoon of butter to the frying pan.
Once the butter has melted, add the shrimp. Sear for 1 minute per side. Transfer the shrimp to the skillet next to the chicken.
Lower the frying pan’s heat to medium.
Add the garlic to the frying pan and cook for 1 minute.
Add the broth to deglaze the pan, using a spoon or spatula to scrape the bottom of the pan.
Add the remaining butter.
Once the butter has melted, stir in the parsley and cook for 5 minutes.
Pour the parsley butter over the chicken and shrimp.