Chicken Etouffee

By taniaf

Ingredients

• 2 tbsp vegetable oil
• 1 lb andouille sausage, diced
• 3 lbs chicken breasts
• salt
• 1/2 cup plus 2 tbsp flour
• 4 stalks celery, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1/4 tsp cayenne powder
• 4 cups chicken broth
• 1 lb medium shrimp, peeled and deveined
• pepper

Details

Servings 8

Preparation

Step 1

Heat a large pot over medium. Add vegetable oil and andouille, cook until crisp, 4-5 minutes. Transfer to a plate. Season chicken with salt and pepper, then add to pot in batches to brown, 5 minutes per side. Transfer to plate with andouille.
Make the roux: let pot cool slightly. Return to heat, sprinkle in flour and stir with drippings, adding oil if needed. Scrape up brown bits with wooden spoon. Cook, stirring until mixture is brown, 10-12 minutes. Add celery, onion and garlic, then season with salt, pepper and cayenne. Cook, stirring, until tender, 6-8 minutes.
Whisk in the broth. Return chicken and andouille to pot, simmer until chicken is cooked, 20 minutes. Transfer chicken to plate, shred or cut into pieces. Return to pot. Stir in shrimp, cook until pink, 2-3 minutes. Season with salt and pepper.