| Level: | Easy |
| Total: | 1 hr 22 min |
| Prep: | 45 min |
| Cook: | 37 min |
| Yield: | 8 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
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 716 |
| Total Fat | 49 g |
| Saturated Fat | 14 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 50 g |
| Cholesterol | 291 mg |
| Sodium | 1109 mg |
Reviews
Looks interesting but to be authentic it should have okra.
I just want to put this out…anybody having trouble making roux…50/50 oil And flour in a heavy pan on 350 stir every 10 minutes until desired color…ive never had burned roux..just nice chocolate nutty roux..and far as this recipe well im a cook so I tweak recipes alot but this is a good start for a dish…we want give it a name
Easy and delicious
Perfect
Very tasty and fun to make.
I made this dish today and I thought it was great. I did not add the shrimp and used olive oil instead of vegetable oil, I would
make it again.
I made this for my family and they loved it. This is one of my go to recipes for dinner parties, I just add yellow rice and broccoli as sides.
Made this tonight and everyone loved it. Instead of the Dry Sherry I used Sweet Riesling because I forgot to grab the sherry. Regardless of the substitution it was great. Will definitely be putting this into favorite recipes box.
Delicious, I read the reviews and made some adjustments. First, the oil to flour question: after frying the chicken it gave up some oil, I measured it so the ratio of oil & flour was about right, although I added a Tbl of oil. Second, seasoning: I used a Cajun seasoning on the chicken before frying and on the shrimp before putting them in the pot; I seasoned the roux w/ cayenne, paprika, black pepper, oregano & thyme and added several splashes of hot sauce and added a bottle of beer in place of some of the stock, I checked for salt later. Third. etouffee v. gumbo: yes this has 3 meats (proteins and etouffees usually only have 1, but this essentially is an etouffee recipe, either way it was a big hit!
I’m also from the South and agree with many others – this isn’t really an etouffee but more like a gumbo. HOWEVER, it is delicious. I followed the recipe and it turned out great. It doesn’t taste like my Mom’s gumbo, but it’s fantastic anyway!