CHICKEN, SHRIMP, AND SAUSAGE STEW

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Chicken, Shrimp, and Sausage Stew image

Make and share this Chicken, Shrimp, and Sausage Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 2h22m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb andouille sausage, cut into 1/2 inch pieces
6 chicken thighs (I prefer skinless - 2 1/4 lbs.)
3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell peppers
6 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
1 tablespoon paprika
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can chicken broth
1 cup dry white wine
1 lb uncooked large shrimp, peeled and deveined
salt and pepper

Steps:

  • In a large Dutch oven, saute sausage for about 4 minutes or until browned.
  • Transfer sausage to a large bowl.
  • Sprinkle chicken thighs with salt and pepper.
  • Add chicken to Dutch oven and saute until browned on each side.
  • Transfer chicken to the bowl with the sausage.
  • Discard all but 1 tablespoon of drippings.
  • Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
  • Add garlic, oregano, thyme and paprika; saute for 2 minutes.
  • Return sausage and chicken to Dutch oven.
  • Add tomatoes with juice, chicken broth, and wine.
  • Bring mixture to a boil.
  • Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
  • Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
  • Add shrimp and simmer about 5 minutes or until no longer pink.
  • Season to taste with salt and pepper.

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