Chicken, Shrimp And Sausage Stew

Ingredients:

1 pound  smoked bratwurst, andouille sausage, or Hungarian sausage cut into rounds

6 large chicken thighs - (abt 2 1/4 lbs)

3 cups chopped onions

2 1/3 cups chopped green bell peppers

1 1/4 cups chopped red bell pepper

6 large garlic cloves -- chopped

3 tablespoons chopped fresh oregano

2 tablespoons chopped fresh thyme

1 tablespoon paprika

1 can diced tomatoes with juice - (28 oz)

1 can low-salt chicken broth - (14 1/2 oz)

1 cup dry white wine

3/4 cup sliced pimiento-stuffed green olives

1 pound uncooked large shrimp -- peeled, deveined

Saute sausage in a heavy large pot over medium until brown, about 4 minutes. 

Transfer to large bowl.

Sprinkle chicken with salt and pepper. 

Add chicken to pot and cook until browned, about 3 minutes per side. 

Transfer chicken to bowl with sausage. 

Pour off all but 1 tablespoon pan drippings.

Add onions and bell peppers to pot; saute until golden brown, about 15 minutes. 

Add garlic, oregano, thyme and paprika; saute 2 minutes.

Return sausage, chicken and any accumulated juices to pot. 

Add tomatoes with juices, chicken broth and wine. 

Bring to boil. 

Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.

Uncover pot. 

Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes.

Add shrimp and simmer just until cooked through, about 5 minutes longer. 

Season to taste with salt and pepper.

This recipe yields 6 servings.

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