Shrimp And Chicken Etouffee Recipe

Name: Shrimp And Chicken Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 pound andouille sausage, diced; 3 pounds skin-on, bone-in chicken thighs; Kosher salt; 1/2 cup plus 2 tablespoons all-purpose flour; 4 stalks celery, diced; 1 large onion, diced; 1 green bell pepper, chopped; 4 cloves garlic, minced; 1/4 teaspoon cayenne pepper; 4 cups low-sodium chicken broth; 1 pound medium shrimp, peeled and deveined; 2 tablespoons dry sherry; Freshly ground black pepper

Servings: persons

2 tablespoons vegetable oil
1 pound andouille sausage, diced
3 pounds skin-on, bone-in chicken thighs
Kosher salt
1/2 cup plus 2 tablespoons all-purpose flour
4 stalks celery, diced
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 teaspoon cayenne pepper
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry
Freshly ground black pepper

1
Heat a large pot over medium-high heat. Add the vegetable oil and andouille 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.
2
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 pot to medium 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.
3
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 a 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 more minutes. Season with salt and black pepper

1270

kcal

Calories

Fat

Carbs

186

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 pound andouille sausage, diced, 3 pounds skin-on, bone-in chicken thighs, Kosher salt, and more.

Yes, Shrimp And Chicken Etouffee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Chicken Etouffee

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