"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken, Shrimp and Sausage Stew Recipe

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This recipe for Chicken, Shrimp and Sausage Stew, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Saturday, October 11, 2008


3/4 pounds andouille sausage, cut into 1/2-inch rounds
4 chicken thighs
Salt and freshly ground black pepper
1 large onion, finely chopped
2 large green bell pepper, diced
1 large red bell pepper, diced
4 cloves garlic, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon Spanish paprika
1 (28 ounce) can diced tomatoes, with their juice
2 cups chicken stock
1 cup dry white wine
1/2 cup sliced green olives
8 large shrimp, peeled and deveined
1 loaf French bread

1. Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. 2. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. 3. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes.
4. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices chicken broth and wine.
5. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through.
6. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce about 30 minutes.
7. Add shrimp and cook for 4 to 5 minutes. 8. Season with salt and pepper to taste.

Serve with white rice and French bread.

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