1lbchorizo or andouille sausage*, cut into ¼-inch slices
1 ½lbsboneless, skinless chicken breasts or thighs, cut into 1-inch cubes
3small or 2 large bell peppers, chopped
1medium poblano pepper, chopped
1large onion, chopped
3celery stalks, chopped
4garlic cloves, minced
1 28-ouncecan diced tomatoes with juices
1 ½cupslow-salt chicken broth
½cupdry white wine
½cupsliced sun-dried tomatoes packed in oil, drained
1½poundsuncooked large shrimp, peeled, deveined and tails removed
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 bowl and cover with foil to keep warm.
Add chicken to pot to brown on all sides, about 5 minutes. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon of drippings.
Add bell peppers, poblano, onion, and celery to pot. Sauté until softened, 5 minutes, stirring frequently.
Stir in garlic, oregano, paprika, thyme and cumin. Cook 2 minutes more, stirring often.
Pour in wine to deglaze the pot and scrape up any brownings on the bottom. Cook 2 minutes.
Return sausage, chicken, and accumulated juices to the pot. Stir in tomatoes with juices, chicken broth and tomato paste.
Bring to a boil; reduce heat and simmer until chicken is cooked through, about 10 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 shrimp and sun-dried tomatoes to the pot. Simmer until shrimp are just opaque in the center, 4-5 minutes.
Season to taste with salt and pepper. Sprinkle over grated parmesan and garnish with fresh oregano and thyme. Serve with crusty bread or steamed rice to soak up the juices. Enjoy!
*Smoked bratwurst, kielbasa or a blend of sausages can be used.