Ingredients
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
Directions
Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. 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. 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. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with 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
Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.
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By pxrising
Plymouth, MI
on August 09, 2011
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This was so easy to make and so delicious. I used boneless skinless chicken thighs and added the kernels from one ear of corn about 5 minutes before adding shrimp and some scallops. Right after adding the shrimp and scallops I covered the stew and took it off the heat to steam the seafood. This is a technique I saw on another cooking show and the seafood invariably turns out tender and succulent. I cut everything to bite size, which made it easy to serve...and I served it over rice. I did 1/2 recipe and I'm pretty sure I'll get four average servings. This is the first time I've used andouille sausage and I loved the spiciness it added--just the right amount for me. And the olives took it over the top. I'll definitely make this again.
By mvulcan
on May 30, 2011
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Excellent, my dinner guests said it was maybe the best food ever! A few modifications based on reviews and my own experiment:
Delete 1 green pepper
Add the following:
double the shrimp
1/2 cup rice
1 cup baby carrots
1 cup chopped celery
1 can tomato soup
1 can water water
1 dozen cherrystone clams last ten minutes
By dougfish
Lilburn, GA
on May 18, 2011
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Great dish - it's a "do again."
I followed the recipe with a couple of alterations: substituted carrots and celery for one of the green bell peppers, added 10 "shots" of my favorite cayenne pepper sauce (Red Hot, and 1/2 Tbsp of kosher salt. I forgot to season the chicken during browning, but the spices in the sausage made up for it. Served with a fresh baguette for soppin' the liquid. Dee-licious!
Read all 17 reviews