shrimp and chicken etouffee

2T veg oil
1 lb andouille sausage
3 lbs skin-on chicken thighs
kosher salt
1/2 c plus 2 T all purpose flour
4 stalks celery
1 lg, diced onion
1 green pepper, chopped
4 cloves garlic, minced
1/4 t cayenne pepper
4 cups low sodium chicken broth
1 lb medium shrimp, peeled and devained
2 T dry sherry
fresh ground pepper

-heat pot over medium high heat, add veg oil and andouilee, cooke until crisp, 4-5 min
-remove from pan
-season chicken with salt adn add to pot and brown, 5 minutes per side, remove from pan with andouille
-make roux and remove pot from heat and cool, add flour, until nutty and deep brown, 10-12 minutes
-add celery, onion, green pepper, garlic, cayenne and salt until vegetables are tender, 6-8 minutes
-whisk in broth, return chicken and andouille adn simmuner until chicken is cooked through, 25 min
-remove chicken and simmer stew
-shred chicken without skin and return to pot