Mardi Gras Party! Shrimp, Chicken & Andouille Etouffee

Been awhile since the last blog but it's time to come out of hibernation and get ready for Spring. In Honor of Mardi Gras let’s heat this place up and melt the snow!
-Richard

Shrimp, Chicken & Andouille Ingredients

1/2 cup oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves
2 to 3 dashes Tabasco
2 cup chicken stock or clam juice
2 large diced tomatoes
1 large chicken breast diced
1 pound andouille sausage diced
2 pounds large shrimp peeled and de-veined
1/2 stick butter
Diced green onions, for garnish

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a thick paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.

To the roux, add chicken and let cook for 5 minutes. Then add the onion, green pepper, celery, and garlic and cook over low heat about 5 minute. Add white pepper, cayenne pepper, Cajun seasoning, green onions and parsley and andouille. Add stock then stir in tomatoes. Bring to a boil, reduce the heat to low and simmer for about 10 minutes. Add shrimp and stir. Let shrimp cook for about s-4 minutes. Remove from heat. Whirl in the butter and let melt. Serve over cooked white rice and garnish with green onions.