Chicken, Shrimp, and Sausage Stew

"Makes me smile just thinking about it."
 
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photo by Cher Jewhurst photo by Cher Jewhurst
photo by Cher Jewhurst
Ready In:
2hrs 22mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • In a large Dutch oven, saute sausage for about 4 minutes or until browned.
  • Transfer sausage to a large bowl.
  • Sprinkle chicken thighs with salt and pepper.
  • Add chicken to Dutch oven and saute until browned on each side.
  • Transfer chicken to the bowl with the sausage.
  • Discard all but 1 tablespoon of drippings.
  • Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
  • Add garlic, oregano, thyme and paprika; saute for 2 minutes.
  • Return sausage and chicken to Dutch oven.
  • Add tomatoes with juice, chicken broth, and wine.
  • Bring mixture to a boil.
  • Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
  • Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
  • Add shrimp and simmer about 5 minutes or until no longer pink.
  • Season to taste with salt and pepper.

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Reviews

  1. I told my husband to get on this site and find something for us to make for dinner. This is what he came up with. WOW!!! What powerful and intense flavor. Your stew has a very hearty and savoury flavor that kept us coming back for more. Thank-you Nurse Di. This is going to be something we will make over and over again.
     
  2. I was tired of the same old stew with potatoes and carrots, so when I saw this recipe I thought I'd give it a try. I don't really care for bell peppers and chicken is just alright and my boyfriend doesn't really care for stews or sausage but there was something about this recipe. I'm so glad I tried it, it was INCREDIBLE, even my BF said it was a keeper! The only thing I changed was I substituted a TBS of Cayenne pepper for the paprika (personal preference). If you haven't tried this recipe you absolutely have to! next time I think I am going to add some more broth and some small pieces of pasta
     
  3. WOW!!! I am a Cajun, and THIS is Cajun cookin' at it's best!! I just wish I could give it more than 5 stars. The only change I made was a personal preference. I used boneless, skinless chicken breasts cut into thirds. Next time, I'm doubling this one so I will have plenty frozen up for extra meals. Thanks, NurseDi for another winner!!!
     
  4. This aroma was wonderful. I cut up chicken breasts and used spicy italian sausage b/c thats what I had. First night served over noodles, second night spices melded and served on rice (highly recommend rice). This is wonderful! Thank You!
     
  5. A friend made this recently and I loved it. I had to have the recipe. I made it yesterday and my dh loved it too. This is a keeper and a go-to. Enjoy!
     
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Tweaks

  1. I was tired of the same old stew with potatoes and carrots, so when I saw this recipe I thought I'd give it a try. I don't really care for bell peppers and chicken is just alright and my boyfriend doesn't really care for stews or sausage but there was something about this recipe. I'm so glad I tried it, it was INCREDIBLE, even my BF said it was a keeper! The only thing I changed was I substituted a TBS of Cayenne pepper for the paprika (personal preference). If you haven't tried this recipe you absolutely have to! next time I think I am going to add some more broth and some small pieces of pasta
     
  2. YUM. This was awesome. I more than doubled it just to make sure we'd have leftovers. Used Italian sausages instead of andouille, added a couple handfuls of crumbled bacon, and added celery in with the onions and peppers. Thanks, Nurse Di, for a definite keeper!
     
  3. Delicious! The only change I made was to substitute ham for the chicken. Next time I make this, I'll use the chicken. I served this with a baked potato and french bread.
     
  4. This was just fabulous! I changed a few things and it was the best, my husband could not stop raving. I used chicken breasts instead of thighs, I used hot italian sausage instead of andouille, and I substitued a 14.5 oz can of diced tomatoes for the white wine. I will definitely be making this again!
     

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