​Executive Chef at Cedar Crest Shares Mardi Gras Recipe

Get ready to spice up your Mardi Gras celebration! Joshua McBee, an Executive Chef at Cedar Crest, an Erickson Senior Living-managed community in Pompton Plains, NJ, is bringing the vibrant flavors of New Orleans to your kitchen with a festive Mardi Gras recipe—Chicken and Shrimp Etouffee!

Chicken and Shrimp Etouffee is a Cajun-Creole dish that celebrates indulgent comfort. It is built on the foundation of a flavorful roux with onion, bell pepper, and celery. The dish features a medley of meat and seafood smothered in a velvety rich brown gravy and served over steamed rice.

Get ready to jazz up your menu and indulge in the spirit of Mardi Gras with this delicious, chef-approved recipe!

Chicken and Shrimp Etouffee

Serving size: 12 - 8 OZ SERVINGS

• vegetable oil - 4 TABLESPOONS
• andouille sausage - DICED 1 LB.
• boneless skinless chicken thighs - 2 LB.
• Kosher salt to taste
• all-purpose flour 3/4 CUP
• all-purpose flour - 2 TABLESPOONS
• Celery stalks - DICED 4
• Onion - DICED 10 OUNCES
• green bell - DICED 1
• cloves garlic - MINCED 4
• cayenne pepper - ¼ TEASPOON
• chicken broth - 5 CUPS
• 41/50 shrimp, peeled and deveined, tail off - 2 LB.
• 2 tablespoons dry sherry - 2 TABLESPOONS
• Cooked white rice - 8 CUPS
• Scallions - Cut on bias - 2 TABLESPOONS

• 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; 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.
• Serve in a large bowl topped with a 4 oz scoop of white rice and garnish with ¼ tablespoon of sliced scallions

Residents at Cedar Crest have multiple on-site restaurants just steps from their residences –all of which boast enticing menus and plenty of opportunities to connect with neighbors over a shared meal.

To learn more about Cedar Crest, visit CedarCrest.com to get the scoop on amenities, floor plans, and so much more.