Shrimp and Chicken Etouffee

By tlhoover

Ingredients

• 2 tbsp vegetable oil
• 1 lb andouille sausage, diced
• 3 lbs skin on, bone in chicken thighs
• Kosher salt
• 1/2 cup plus 2 tbsp A/P flour
• 4 stalks celery, diced
• 1 large onion, diced
• 1 Green Bell Pepper, chopped
• 4 cloves garlic, minced
• 1/4 tsp cayenne pepper
• 4 cups chicken stock
• 1 lb shrimp, cleaned
• 2 tbsp sherry
• Black Pepper

Preparation

Step 1

• Heat a large pot over medium high heat
• Add the vegetable oil and sausage, cook, stirring, until crisp, about 4-5 min
• Transfer to plate
• Season chicken with salt and add to pot in batches, browning about 5 min each side
• Transfer to plate with sausage
• Remove pot from the heat and cool slightly (there should be about ¼ cup drippings, drain or add oil as required
• Return pot to medium heat and sprinkle with flour, scrapping up the browned bits from the pan with a wooden spoon
• Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10-12 min
• Add the celery, onion, green pepper, garlic, cayenne and salt to taste
• Cook stirring, until the vegetables are tender, 6-8 min
• Whisk in the broth
• Return the chicken and sausage to pot and simmer until the chicken is cooked through, about 25 min
• Transfer the chicken o a plate and let cool slightly while the stem simmers
• Remove the skin and shred the meat
• Return the meat to the pot, stir in the shrimp and sherry and cook until the shrimp turn pink, about 2-3 more minutes
• Season with Salt and pepper and additional sherry to taste