Chicken and Shrimp Étouffée | Texas Co-op Power

Ingredients

• 1 package (3 ounces) crab boil
• 4 chicken thighs (bone-in, skin-on)
• 1/2 cup (1 stick) butter
• 2 onions, chopped
• 1 bunch scallions, thinly sliced, whites and greens divided
• 1 bell pepper, finely chopped
• 1 stalk celery, finely chopped
• 1 teaspoon minced garlic
• 2 bay leaves
• 2 cans (10 ounces each) diced tomatoes and green chiles
• 1 package (2.75 ounces) étouffée mix (such as Tony Chachere’s)
• 2 cans (10 ounces each) cream of mushroom soup
• 2 cans (10 ounces each) cream of chicken soup
• 1/8 teaspoon Creole seasoning (such as Zatarain’s)
• 1/4 cup chopped parsley
• 1 pound uncooked shrimp, peeled and deveined, or crawfish tail meat
• 1/4 cup brown sugar