Chicken, Shrimp & Sausage Stew and Endive Salad with Toasted Almond Vinaigrette Recipe

Name: Chicken, Shrimp & Sausage Stew and Endive Salad with Toasted Almond Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds andouille sausage, cut into 1/2-inch rounds; 4 chicken thighs; Salt and freshly ground black pepper; 1 large onion, finely chopped; 2 large green bell pepper, diced; 1 large red bell pepper, diced; 4 cloves garlic, chopped; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh thyme; 1 tablespoon Spanish paprika; 1 (28 ounce) can diced tomatoes, with their juice; 2 cups chicken stock; 1 cup dry white wine; 1/2 cup sliced green olives; 8 large shrimp, peeled and deveined; 1 loaf French bread; 1 tablespoon minced shallots; 3 tablespoons sherry vinegar; 4 tablespoons olive oil; Salt and pepper; 1/4 cup whole almonds, toasted and finely chopped; 6 cups bite-size pieces curly endive

Servings: persons

3/4 pounds andouille sausage, cut into 1/2-inch rounds
4 chicken thighs
Salt and freshly ground black pepper
1 large onion, finely chopped
2 large green bell pepper, diced
1 large red bell pepper, diced
4 cloves garlic, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon Spanish paprika
1 (28 ounce) can diced tomatoes, with their juice
2 cups chicken stock
1 cup dry white wine
1/2 cup sliced green olives
8 large shrimp, peeled and deveined
1 loaf French bread
1 tablespoon minced shallots
3 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and pepper
1/4 cup whole almonds, toasted and finely chopped
6 cups bite-size pieces curly endive

1
Saute sausage in a large Dutch oven over medium heat until brown.
2
Transfer to a large bowl.
3
Season chicken with salt and pepper.
4
Add to pot and cook until browned, about 3 to 4 minutes per side.
5
Transfer chicken to bowl with sausage.
6
Pour off all but 1 tablespoon pan drippings.
7
Add onions and bell pepper to pot and saute until tender and light golden brown.
8
Add garlic, oregano, thyme and paprika and saute 2 minutes.
9
Return sausage, chicken and any accumulated juices to pot.
10
Add tomatoes with their juices, chicken broth and wine.
11
Bring to a boil.
12
Reduce heat; cover and simmer until chicken is cooked through.
13
Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes.
14
Add shrimp and cook for 4 to 5 minutes.
15
Season with salt and pepper to taste.
16
Serve with French bread.
17
Whisk shallots and vinegar in a medium bowl and season with salt and pepper.
18
Gradually whisk in olive oil.
19
Whisk in almonds.
20
Re-season with salt and pepper.
21
Toss endive in a large bowl with enough dressing to coat.

826

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 pounds andouille sausage, cut into 1/2-inch rounds, 4 chicken thighs, Salt and freshly ground black pepper, 1 large onion, finely chopped, and more.

Yes, Chicken, Shrimp & Sausage Stew and Endive Salad with Toasted Almond Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken, Shrimp & Sausage Stew and Endive Salad with Toasted Almond Vinaigrette

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