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Erin Rosar
November 30, 2013 | Tasty Recipes | Erin Rosar

Chicken, Shrimp & Sausage Stew

​Peggy Perry recommended this recipe from Bon Appétit several years ago, and it has become a favourite. Although the recipe does not call for it, we use the Spanish pimentón, paprika made from slow-smoked peppers, which gives the stew a rich, exotic flavour.


  • 1 lb andouille sausage (or smoked pork and beef sausage) cut into rounds
  • 6 chicken thighs (about 2 1/4 lbs)
  • 3 cups chopped onions
  • 2 1/3 cups chopped green bell peppers
  • 1 1/4 cups chopped red bell peppers
  • 6 garlic cloves, chopped
  • 3 Tbsp chopped fresh oregano
  • 2 Tbsp chopped fresh thyme
  • 1 Tbsp paprika
  • 1 28 oz can diced tomatoes with juices
  • 1 14-1/2 oz can low-salt chicken broth
  • 1 cup dry white wine
  • 3/4 cup sliced pimiento-stuffed green olives
  • 1 lb uncooked large shrimp, peeled, deveined


  1. Sauté sausage in heavy, large pot over medium heat until brown, about 4 minutes.
  2. Transfer to large bowl
  3. Sprinkle chicken with salt and pepper.
  4. Add chicken to pot and cook until browned, about 3 minutes per side.
  5. Transfer chicken to bowl with sausage.
  6. Pour off all but 1 tablespoon pan drippings.
  7. Add onions and bell peppers to pot, sauté until vegetables are tender and light golden brown, about 15 minutes.
  8. Add garlic, oregano, thyme and paprika, sauté 2 minutes.
  9. Return sausage, chicken and any accumulated juices to pot.
  10. Add tomatoes with juices, chicken broth, and wine.
  11. Bring to boil.
  12. Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.
  13. Uncover pot.
  14. Add olive sand simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes.
  15. Add shrimp and simmer just until cooked through, about 5 minutes longer.
  16. Season to taste with salt and pepper.

Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, reheat over medium-low heat.


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