Begin by cutting the chicken into bite-sized pieces, seasoning with garlic powder, onion powder, and cayenne pepper. If using, slice bell peppers into strips.

In a large skillet, heat a tablespoon of oil over medium-high heat. Add the seasoned chicken pieces and sauté for about 8-10 minutes until golden brown and cooked through.

Push the chicken to one side and add the shrimp, cooking for an additional 3-4 minutes until opaque and curled up.

Pour in the bourbon, scraping the skillet to release bits. Boil for 2 minutes, then reduce heat and add cream. Simmer for 5-7 minutes to thicken the sauce.

Once the sauce thickens, serve the Bourbon Street Chicken and Shrimp, garnished with herbs, preferably over rice or with crusty bread.