Ingredients
- 2 tab. vegetable oil
- 1 lb. Andouille sausage, diced
- 3 lbs. Skin-on, bone-in chicken thighs
- Kosher salt
- 1/2 cup plus 2 tab. all-purpose flour
- 4 stalks celery, diced
- 1 large onion, diced
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1/4 teas. cayenne pepper
- 4 cups low-sodium chicken broth
- 1 lb. med. shrimp, peeled and deveined
- 2 tab. dry sherry
- Freshly ground black pepper
Preparation
Step 1
Heat a large pot over med.-high heat. Add the vegetable oil and andouille sausage and cook, stirring, until crisp, 4 to 5 minutes, Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the port to med.heat. Sprinkle in the flour and stir, scraping 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 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to the plate and let cool slightly while the stew 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, 2 to 3 minutes. Season with slat and black pepper.