Shrimp and Chicken Etouffee

Name: Shrimp and Chicken Etouffee
Prep time: 1 h 22 min
Cook time: 1 h 22 min
Total time: 1 h 22 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 454 grams andouille sausage, diced; 8 servings Freshly ground black pepper; 0 teaspoons cayenne pepper; 4 stalks celery, diced; 2 Tbsps dry sherry; 118 milliliters all-purpose flour; 4 cloves garlic, minced; 1 green bell pepper, chopped; 8 servings Kosher salt; 946 milliliters low-sodium chicken broth; 1 large onion, diced; 454 grams shrimp, peeled and deveined; 1 kilograms skin-on, bone-in chicken thighs; 2 Tbsps vegetable oil

Shrimp and Chicken Etouffee is This recipe is typical of Creole cuisine.

Instructions

Heat a large pot over medium-high heat.

Equipment you will use

Pot

Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes.

Ingredients you will need

Vegetable Oil

Andouille Sausage

Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side.

Ingredients you will need

Whole Chicken

Salt

Equipment you will use

Pot

Transfer to the plate with the andouille.

Ingredients you will need

Andouille Sausage

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Frying Pan

Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Ground Cayenne Pepper

Celery

Garlic

Onion

Salt

Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes.

Ingredients you will need

Andouille Sausage

Whole Chicken

Broth

Equipment you will use

Whisk

Pot

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.

Ingredients you will need

Salt And Pepper

Meat

Sherry

Shrimp

Stew

Equipment you will use

Pot

Photograph by Marcus Nilsson

Equipment

Ingredients

Servings:

454grams

andouille sausage, diced 8servings

Freshly ground black pepper 0teaspoons

cayenne pepper 4stalks

celery, diced 2Tbsps

dry sherry 118milliliters

all-purpose flour 4cloves

garlic, minced 1

green bell pepper, chopped 8servings

Kosher salt 946milliliters

low-sodium chicken broth 1large

onion, diced 454grams

shrimp, peeled and deveined 1kilograms

skin-on, bone-in chicken thighs 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 18 dollars per bottle.