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!
Chicken Shrimp and Sausage Stew
This is a favorite one-pot wonder you can make-ahead 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!
Check out these one-pot wonders and slow cooker recipes!
- Slow Cooker Thai Beef Stew
- Sweet Corn & Chicken Chowder
- Healthy Turkey Chili
- Fish Leek & Potato Chowder with Saffron
- Slow Cooker Taco Chicken Chili
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Recipe
Chicken Shrimp and Sausage Stew
Ingredients
- 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
Instructions
- 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.
Notes
*Adapted from Bon Appétit, February 1997
