Shrimp And Chicken Etouffee

• 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

1. 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.
2. 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.
3. 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

vegetable oil, sausage, skin, kosher salt, flour, stalks celery, onion, green bell pepper, garlic, cayenne pepper, lowsodium, shrimp, sherry, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/shrimp-and-chicken-etouffee-50067455 (may not work)