A Fat Tuesday Feast
Ah, Mardi Gras. The one day of the year when it’s not only OK to indulge – it’s expected. Creole cuisine is decadent by nature, so on this last hurrah of a feast, dishes are spared no caloric limitations. Drape yourself in beads, throw on a glittered mask and pick up a fork: This issue of Galavante is heading to the Big Easy for the biggest party on the planet. Right now, we’re focusing on our recipe for shrimp and chicken étouffée.
Shrimp and Chicken Étouffée Recipe:
This dish, typically served over rice, is popular in the Bayou and is a thicker version of the more well-known gumbo.
Serves 6
Prep time: 30 minutes
Cook time: 1 hour
Ingredients:
2 tablespoons olive oil
1 lb andouille sausage, diced
2 lb chicken thighs, bone-in, skin-on
Kosher salt
Freshly ground black pepper
1/2 cup plus 2 tablespoons all-purpose flour
1 Spanish onion, chopped
2 stalks celery, chopped
2 green bell peppers, seeded and chopped
4 cloves garlic, minced
1/4 teaspoon cayenne pepper
4 cups chicken stock
1 lb medium shrimp, peeled and deveined
2 tablespoons dry sherry
Preparation:
In a Dutch oven or heavy-bottom pot, heat oil over medium and add andouille. Cook until crispy, about 5 minutes, stirring frequently. Transfer to a plate. Season chicken with salt and pepper and add to the same pot in batches, browning each side, about 5 minutes per side. If pan becomes dry, add more olive oil. Transfer to the plate with the sausage.
Do not drain oil or drippings – they will be used to make the roux. Return the pot to medium heat and sprinkle in the flour. As the flour cooks, scrape the bottom of the pan to incorporate the browned bits. Cook for about 10 minutes, stirring constantly, until the roux turns a deep brown. Then, add the celery, onion, pepper, garlic, and cayenne. Cook until vegetables are tender. Slowly whisk in the chicken stock.
Return the sausage and chicken to the pot and simmer for about 30 minutes, or until chicken is cooked through. When the chicken is done, remove it from the pot and allow to cool to a point where you can handle it. Then, remove the skin and shred the chicken from the bone.
Return the meat, along with the shrimp and sherry, to the pot. Gently simmer until shrimp is cooked, about 3 minutes. Finally, adjust seasoning and serve immediately.
