Chicken, Shrimp, and Sausage Stew

Total Time
2hrs 22mins
Prep 40 mins
Cook 1 hr 42 mins

Makes me smile just thinking about it.

Ingredients Nutrition


  1. In a large Dutch oven, saute sausage for about 4 minutes or until browned.
  2. Transfer sausage to a large bowl.
  3. Sprinkle chicken thighs with salt and pepper.
  4. Add chicken to Dutch oven and saute until browned on each side.
  5. Transfer chicken to the bowl with the sausage.
  6. Discard all but 1 tablespoon of drippings.
  7. Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
  8. Add garlic, oregano, thyme and paprika; saute for 2 minutes.
  9. Return sausage and chicken to Dutch oven.
  10. Add tomatoes with juice, chicken broth, and wine.
  11. Bring mixture to a boil.
  12. Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
  13. Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
  14. Add shrimp and simmer about 5 minutes or until no longer pink.
  15. Season to taste with salt and pepper.
Most Helpful

I told my husband to get on this site and find something for us to make for dinner. This is what he came up with. WOW!!! What powerful and intense flavor. Your stew has a very hearty and savoury flavor that kept us coming back for more. Thank-you Nurse Di. This is going to be something we will make over and over again.

Gracie in NM November 10, 2002

I was tired of the same old stew with potatoes and carrots, so when I saw this recipe I thought I'd give it a try. I don't really care for bell peppers and chicken is just alright and my boyfriend doesn't really care for stews or sausage but there was something about this recipe. I'm so glad I tried it, it was INCREDIBLE, even my BF said it was a keeper! The only thing I changed was I substituted a TBS of Cayenne pepper for the paprika (personal preference). If you haven't tried this recipe you absolutely have to! next time I think I am going to add some more broth and some small pieces of pasta

Botpol May 15, 2006

WOW!!! I am a Cajun, and THIS is Cajun cookin' at it's best!! I just wish I could give it more than 5 stars. The only change I made was a personal preference. I used boneless, skinless chicken breasts cut into thirds. Next time, I'm doubling this one so I will have plenty frozen up for extra meals. Thanks, NurseDi for another winner!!!

kenbarby May 13, 2006