Chicken, Shrimp And Sausage Stew

Recipe Ingredients

1 lb	454g / 16oz	Smoked bratwurst, andouille sausage,
		Or Hungarian sausage - cut into rounds
6		Chicken thighs - (abt 2 1/4 lbs) (large)
3 cups	187g / 6.6oz	Chopped onions
2 1/3 cups	340g / 11oz	Chopped green bell peppers
1 1/4 cups	182g / 6.4oz	Chopped red bell pepper
6 cups	876g / 30oz	Garlic cloves - chopped (large)
3 tablespoons	45ml	Chopped fresh oregano
2 tablespoons	30ml	Chopped fresh thyme
1 tablespoon	15ml	Paprika
1		Diced tomatoes with juice - (28 oz)
1		Low-salt chicken broth - (14 1/2 oz)
1 cup	237ml	Dry white wine
3/4 cup	177ml	Sliced pimiento-stuffed green olives
1 lb	454g / 16oz	Uncooked large shrimp - peeled, deveined

Recipe Instructions

Saute sausage in a heavy large pot over medium until brown, about 4 minutes. Transfer to large bowl.

Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.

Add onions and bell peppers to pot; saute until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; saute 2 minutes.

Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.

Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes.

Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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