Shrimp and Chicken Etouffee | Recipe Cart

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