Chicken, Shrimp, And Sausage Stew

Total Time: 2 hrs 22 mins Preparation Time: 40 mins Cook Time: 1 hr 42 mins

Ingredients

• Servings: 6
• 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 wine
• 1 lb uncooked large shrimp, peeled and deveined
• salt and pepper

Recipe

• 1 in a large dutch oven, saute sausage for about 4 minutes or until browned.
• 2 transfer sausage to a large bowl.
• 3 sprinkle chicken thighs with salt and pepper.
• 4 add chicken to dutch oven and saute until browned on each side.
• 5 transfer chicken to the bowl with the sausage.
• 6 discard all but 1 tablespoon of drippings.
• 7 add onions and peppers to dutch oven; saute for 15 minutes or until soft and golden brown.
• 8 add garlic, oregano, thyme and paprika; saute for 2 minutes.
• 9 return sausage and chicken to dutch oven.
• 10 add tomatoes with juice, chicken broth, and wine.
• 11 bring mixture to a boil.
• 12 reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
• 13 uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
• 14 add shrimp and simmer about 5 minutes or until no longer pink.
• 15 season to taste with salt and pepper.