SHRIMP AND CHICKEN ETOUFFEE
Steps:
- 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
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Chardha Bhageloe
[email protected]I would definitely recommend this recipe to others. It's a great way to impress your friends and family.
Virginia Selowa
[email protected]This shrimp and chicken etouffee is a perfect comfort food. It's hearty and filling, and the flavors are just amazing.
RAHIM HALEPOTO
[email protected]I'm always looking for new ways to cook shrimp and chicken. This recipe is a great addition to my repertoire.
Chad Hutson
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to get a delicious meal on the table without a lot of fuss.
Destiny Graham
[email protected]This recipe was a bit time-consuming to make, but it was worth it. The shrimp and chicken were cooked to perfection and the sauce was divine.
Gde Ade
[email protected]I'm not sure what I did wrong, but my shrimp and chicken etouffee turned out really watery. The flavors were good, but the texture was off.
XiluvA Ngobeni
[email protected]This recipe is a great way to use up leftover shrimp and chicken. It's also a very affordable meal to make.
Aysha Alsubhi
[email protected]I was hesitant to try this recipe because I'm not a big fan of spicy food. However, I was pleasantly surprised by how mild it was. The flavors were complex and delicious.
Rebecca Seton
[email protected]I've tried many shrimp and chicken etouffee recipes, but this one is by far the best. The flavors are amazing and the sauce is so rich and creamy.
Mubarak Sho
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Ruby Ruzy
[email protected]I made this recipe for a party and it was a huge success! Everyone loved it. I especially liked the way the shrimp and chicken cooked together in the sauce.
Gladys Timothy
[email protected]I was disappointed with this recipe. The sauce was bland and the shrimp and chicken were overcooked.
Kenzy Grawin
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser. I love that it's so easy to make and that I can use whatever vegetables I have on hand.
Kashif Raza
[email protected]I followed the recipe exactly and it turned out great. The only thing I would change is to add a little more salt.
Sonu pathak
[email protected]This shrimp and chicken etouffee was a hit with my family! The sauce was rich and flavorful, with just the right amount of spice. The shrimp and chicken were cooked perfectly and the rice was fluffy and delicious.