Bourbon Street Chicken and Shrimp Copycat Recipe: Celery-Crusted Bites With Smoky Yogurt Glaze

This Bourbon Street Chicken and Shrimp copycat recipe brings the bold flavors of New Orleans to your kitchen with celery-crusted bites and a smoky yogurt glaze. 🔥 The secret lies in balancing Cajun spices with tender chicken and shrimp, creating a dish that's as satisfying as it is flavorful. I've spent years perfecting this technique, ensuring every bite delivers that signature buttery, slightly tangy taste.

The magic happens in the celery crust—a crispy, herby coating that clings perfectly to the protein—and the smoky yogurt glaze, which adds depth without overpowering the natural flavors. Unlike some copycat recipes, this version stays true to the original while adapting for home cooks with simple techniques and accessible ingredients. What you'll end up with is restaurant-quality food that's foolproof to make at home.

Ready in about 45 minutes, this dish is perfect for game day, dinner parties, or a special weeknight meal. The combination of tender chicken, succulent shrimp, and that signature glaze creates a symphony of flavors that's hard to resist. Serve with buttery corn on the cob or crusty bread to soak up every last drop of sauce.

My grandmother always said the best recipes are the ones that make people feel like they're being hugged by flavor—and this one does just that. The balance of spices, the crispy crust, and the creamy glaze come together in a way that feels both comforting and exciting. Let's get cooking!

Ingredients for bourbon street chicken and shrimp copycat

Six ingredients make this restaurant-style dish feel like a New Orleans hug in your kitchen.

The shrimp and chicken are the stars, so grab fresh, high-quality seafood—your local fishmonger knows best. Costco or Whole Foods are great for pre-cut shrimp, but if you're buying whole, peel and devein them yourself. For the chicken, bone-in thighs stay juicier, but boneless works too if that's what you've got. Celery is key for that signature crust—fresh is best, but frozen works in a pinch if you're short on time. The yogurt should be full-fat (trust me on this) for that creamy glaze texture that makes this dish special.

No Cajun seasoning? Mix 1 tbsp each paprika, garlic powder, onion powder, dried thyme, and a pinch of cayenne—it's basically the same thing. Short on celery? Swap in finely chopped bell pepper (about half the amount) for color and crunch. The glaze needs that smoky kick, so if you skip the smoked paprika, add an extra pinch of cayenne or a dash of liquid smoke. For the butter, European-style (like Plugrá) has higher fat content, which gives the crust extra crispiness. No biggie if you don't have it—just use regular unsalted butter.

This dish reheats like a dream—best the next day when flavors meld. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for 2 months. The crust gets soggy if you freeze the whole thing, so re-crisp in a 350°F oven for 10 minutes before serving. Garnish with green onions right before eating—they wilt fast, so don't do it too early. Make a double batch and freeze half for lazy weeknights—nothing beats coming home to restaurant-quality food

Step-by-step instructions for Bourbon Street chicken and shrimp

Here's how to nail this iconic New Orleans dish with crispy celery crusts and smoky-sweet glaze.

In a food processor, pulse the 2 cups celery stems until you get a fine, sand-like texture—about 10-15 pulses. You want it to look like celery dust, not coarse bits. Transfer this to a shallow dish and set aside.

In a medium bowl, whisk together the 0.5 cup all-purpose flour, 2 tbsp Cajun seasoning, 1 tbsp smoked paprika, 1.5 tsp salt, and 0.5 tsp black pepper. This dry mix is your flavor base for the crust. I like to use a whisk here to avoid lumps—this ensures even coating later.

Cut the 1.5 lb boneless chicken thighs into 1-inch pieces (about 12-15 pieces total). Pat them completely dry with paper towels—this is crucial for crispy crusts. In a large bowl, toss the chicken pieces with the celery crust mixture until fully coated. Shake off any excess.

For the 1.5 lb large shrimp, peel and devein them, leaving the tails on. Toss these in the same celery crust mixture, making sure each shrimp is well coated. Let both the chicken and shrimp sit on a wire rack for 5 minutes while you heat the oil—this helps the crust adhere better.

Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). Working in batches (don't overcrowd!), fry the chicken pieces for 3-4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate.

Repeat with the shrimp, frying for 1-2 minutes per side until they turn pink and the crust is crisp. The shrimp will cook faster than the chicken, so keep an eye on them. You want both proteins to be fully cooked through with that perfect crunchy exterior.

In a small saucepan, melt the 0.5 cup butter over low heat. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant (don't let it brown). Remove from heat and stir in the 1 cup plain yogurt, 1 tbsp lemon juice, and 1 tsp Cajun seasoning.

Return the pan to low heat and simmer for 2-3 minutes until the mixture thickens slightly. You want it to coat the back of a spoon but still be pourable. If it's too thick, add 1-2 tablespoons water to loosen it. Taste and adjust seasoning—this is your chance to balance the flavors.

Return the fried chicken and shrimp to the skillet with the glaze. Toss everything together until the proteins are well coated in the sauce. Cook for another 1 minute to heat through and let the flavors meld.

Transfer to a serving platter and garnish with the 3 chopped green onions. Serve immediately with toothpicks for easy handling—this dish is best enjoyed straight from the fryer while everything is crispy and warm. The contrast of the smoky, tangy glaze with the celery crust is what makes this recipe so addictive!

Make-ahead tips for this recipe

Prep Ahead

Start by making the celery crust mixture up to 2 days ahead and storing it in an airtight container in the fridge. The celery holds up well, and having it prepped means you can quickly coat the proteins when ready. I like to make this on Sunday so I'm ready for game day or a weeknight dinner. 🧅

Fry Components Separately

Fry the chicken and shrimp separately and store them in airtight containers in the fridge for up to 24 hours. This keeps the crust crispy and prevents the shrimp from overcooking or the chicken from drying out. I always label them clearly so I don’t mix them up when reheating. 🍗🦐

Glaze Prep

Prepare the smoky yogurt glaze 1 day ahead and store it in a sealed jar in the fridge. When you're ready to serve, simply reheat the glaze in a saucepan over low heat for 2-3 minutes until warmed through. This saves time and ensures the glaze stays creamy and flavorful. 🥛

Reheating Like a Pro

To reheat, place the chicken and shrimp in a skillet over medium heat with a splash of vegetable oil or butter. Cook for 2-3 minutes until crispy again, then toss with the warmed glaze. For extra crispiness, broil for 1-2 minutes at the end. This method keeps everything tasting fresh, just like it came straight from the fryer. ✨

Freezer-Friendly

Freeze the fried chicken and shrimp uncoated in glaze for up to 2 months in a single layer before transferring to a freezer bag. When ready to cook, thaw in the fridge overnight, then fry as directed. The glaze should be made fresh after reheating to maintain its creamy texture. This is my go-to for lazy Sundays or last-minute dinner parties. ❄️

Garnish Last

Always add the green onions right before serving—they wilt quickly when exposed to heat. I also like to sprinkle a pinch of smoked paprika over the top for an extra smoky kick. This keeps the dish looking fresh and vibrant, just like it does at Bourbon Street. 🌿

Frequently asked questions