Shrimp and Chicken Etouffee

Ingredients

• 1 pound andouille sausage diced
• 8 servings pepper black freshly ground
• 0.3 teaspoon cayenne pepper 
• 4 stalks celery diced
• 2 tablespoons cooking sherry dry
• 0.5 cup flour all-purpose
• 4 cloves garlic minced
• 1  bell pepper green chopped
• 8 servings kosher salt 
• 4 cups chicken broth low-sodium
• 1 large onion diced
• 1 pound shrimp deveined peeled
• 3 pounds skin-on bone-in
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• whisk
• pot
• wooden spoon

Directions

1. Heat a large pot over medium-high heat.
2. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes.
3. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side.
4. Transfer to the plate with the andouille.
5. 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.
6. 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.
7. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
8. Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes.
9. 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.
10. Photograph by Marcus Nilsson