Categories: Chicken, Main Dish, Pork, Shrimp, Stew

Ingredients

• 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) cans diced tomatoes with juice
• 1 (14 1/2 ounce) cans chicken broth
• 1 cup dry white wine
• 1 lb uncooked large shrimp, peeled and deveined
• salt and pepper

Directions

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. Add tomatoes with juice, chicken broth, and wine.

10. Bring mixture to a boil.

11. Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.

12. Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.

13. Add shrimp and simmer about 5 minutes or until no longer pink.

14. Season to taste with salt and pepper.

Email to a friend | Print this recipe | Back