Chicken, Shrimp and Sausage Stew and Endive Salad with Toasted Almond Vinaigrette

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Stew:

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

Endive salad:

1 tablespoon minced shallots

3 tablespoons sherry vinegar

4 tablespoons olive oil

Salt and pepper

1/4 cup whole almonds, toasted and finely chopped

6 cups bite-size pieces curly endive