Chicken, Shrimp & Sausage Stew 1999 Bobby Flay

By á-46

Ingredients

• 3/4 pounds andouille or chorizo sausage, cut into 1/2- inch pieces
• 4 chicken - thighs & breasts
• 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 (smokey)
• 1 (28 ounce) can diced tomatoes, with their juice
• 2 cups chicken stock
• 1 cup dry white wine
• 1/2 cup sliced jalepeno stuffed green olives
• 8 large shrimp, peeled and deveined

Details

Servings 4

Preparation

Step 1

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.