Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 pound andouille sausage , diced

  3. 3 pounds skin -on, bone-in chicken thighs Kosher salt

  4. 1/2 cup plus 2 tablespoons all-purpose flour

  5. 4 stalks celery, diced

  6. 1 large onion , diced

  7. 1 green bell pepper, chopped

  8. 4 cloves garlic, minced

  9. 1/4 teaspoon cayenne pepper

  10. 4 cups low-sodium chicken broth

  11. 1 pound medium shrimp, peeled and deveined

  12. 2 tablespoons dry sherry Freshly ground black pepper

Instructions Jump to Ingredients ↑

  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. 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. Photograph by Marcus Nilsson


Send feedback