Chicken, Shrimp & Sausage Stew

3/4 lbs. andouille sausage, cut into 1/2-inch rounds
8 chicken thighs
Salt and freshly ground black pepper
2 large onions, finely chopped
2 large green bell pepper, diced
1 large red bell pepper, diced
8 cloves garlic, chopped
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1 tbsp spanish paprika
1 28-oz. can diced tomatoes, in their juice
6 cups chicken broth
2 lbs. large shrimp

Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tbsp pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user TASABLACKMON.