Land and sea come together deliciously in this Spanish-influenced Chicken Shrimp and Sausage Stew. Admittedly, the title sounds rather ordinary. Rest assured, a bowl of this is anything but.
When you’re preparing a tomato-based, heavily-spiced stew full of tender chicken thighs, plump shrimp, and a blend of andouille and chorizo sausage, unless you want a title with a laundry list of ingredients, this one works! The recipe below includes photos of how the flavors build in this awesome, one-pot wonder. This is one of my favorite make-ahead, go-to’s for game days and casual dinners when entertaining.
Serve up bowls of this comfort food with crusty bread or steamed rice to keep it gluten-free. Enjoy!
If you’re craving more one-pot wonders and easy slow-cooker recipes, you came to the right place. Check these out! Cheers!!
- Slow Cooker Thai Beef Stew
- Sweet Corn & Chicken Chowder
- Healthy Turkey Chili
- Fish Leek & Potato Chowder with Saffron
- Slow Cooker Taco Chicken Chili
This is a hearty stew of tender chicken thighs, plump shrimp, and a blend of andouille and chorizo with lots of onion, bell peppers, celery, garlic, and spices!
- 1 tablespoon olive oil
- 1 lb chorizo or andouille sausage*, cut into ¼-inch half moons
- 2 lbs boneless, skinless chicken thighs, excess fat removed
- 3 cups orange and yellow bell peppers, chopped
- 2 ½ cups onion, chopped
- 1 cup celery, chopped
- ¼ cup poblano pepper, finely chopped (1 medium)
- ¼ cup garlic cloves, minced (6-8 cloves)
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 2 teaspoons dried thyme
- 2 teaspoons cumin
- 1 28- ounce can diced tomatoes with juices
- 2 cups low-salt chicken broth
- 1 cup dry white wine
- ½ cup sliced sun-dried tomatoes packed in oil, drained
- 1 pound uncooked large shrimp
Heat olive oil in large Dutch oven or stock pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes, stirring frequently. Using a slotted spoon, transfer to a large bowl.
Sprinkle chicken with salt and pepper. Add chicken to pot to brown, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon of drippings.
Add bell peppers, onion, and celery to pot. Sauté until softened, 8-10 minutes, stirring frequently. Stir in garlic, oregano, paprika, thyme and cumin. Cook 2 minutes more.
Return sausage, chicken, and accumulated juices to the pot. Add tomatoes with juices, chicken broth, and wine. Bring to a boil. Reduce heat; cover with lid slightly ajar and simmer until chicken is cooked through, about 20 minutes, stirring occasionally.
Uncover pot and continue to simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 30 minutes, stirring occasionally. (Stew can be prepared 1 day ahead at this point. Refrigerate until cold, then cover with lid and chill. Before continuing, bring to a simmer over medium heat.) Add sun-dried tomatoes and shrimp. Simmer just until shrimp are opaque in the center, 4- 5 minutes. Season to taste with salt and pepper. Garnish with fresh parsley and thyme. Serve with crusty bread or steamed rice to soak up juices.
*Smoked bratwurst, kielbasa or a blend of sausages can be used.
*Adapted from Bon Appétit, February 1997