Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

This version of the iconic Cajun stew, étouffée, is made with shrimp, chicken, andouille sausage, and vegetables. All the ingredients combine to create a rich, aromatic dish. The sauce is spicy, piquant, and slightly acidic, perfectly capturing the firm, juicy chicken thighs and shrimp. Serve with steamed white rice.

Ingredients:

• 2 tablespoons of vegetable oil
• 450 g andouille sausage, diced
• 1.3 kg chicken thighs with skin and bones
• 0.5 cup + 2 tablespoons premium flour
• 4 stalks celery, diced
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, crushed
• 1/4 tsp cayenne pepper
• 4 cups lightly salted chicken broth
• 450 g medium shrimp, peeled and deveined
• 2 tbsp. l. dry sherry

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, shrimps, andouille sausage, sweet pepper, sherry, ground cayenne pepper

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Preparation:

Step 1
• Heat a large saucepan over medium heat. Add the onion and andouille sausage and cook, stirring, until crisp, 4-5 minutes. Transfer to a plate. Sprinkle the chicken with salt, then add a few thighs to the pan and cook until golden brown, 5 minutes per side. Transfer to the plate with the sausage.
Step 2
• Prepare the roux:
  
  Remove the pan from the heat and let cool slightly (there should be about 1/4 cup fat in the pan; drain off any excess or add more oil if needed). Return the pan to medium heat. Sprinkle with flour and stir with a wooden spoon, scraping up any browned bits. Continue cooking, stirring, until the roux is fragrant and browned, 10-12 minutes. Add the celery, onion, bell pepper, garlic, cayenne pepper, and salt to taste. Cook, stirring, until the vegetables are tender, 6-8 minutes.
Step 3
• Stir in the broth. Return the chicken and sausage to the pot and simmer over low heat until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the sauce simmers; remove the skin and shred the meat. Return the chicken to the pot. Add the shrimp and sherry and cook until the shrimp are pink, another 2-3 minutes. Season with salt and pepper to taste.

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