Best 3 Chicken Shrimp And Sausage Stew Recipes

When it comes to comforting and flavorful dishes, chicken shrimp and sausage stew is a classic. This hearty stew combines succulent chicken, tender shrimp, and savory sausage into a delicious meal that is perfect for a cold night. The stew is typically cooked in a flavorful broth, infused with various aromatic vegetables, herbs, and spices. It is a versatile dish that can be customized to suit individual preferences, making it a popular choice for home cooks and food enthusiasts alike.

Here are our top 3 tried and tested recipes!

CHICKEN, SHRIMP AND SAUSAGE STEW

Chicken, Shrimp and Sausage Stew image

Categories Soup/Stew Chicken Olive Onion Tomato Stew Sausage Shrimp Bell Pepper White Wine Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 pound andouille sausage,* cut into rounds
6 large chicken thighs (about 2 1/4 pounds)
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 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
3/4 cup sliced pimiento-stuffed green olives
1 pound uncooked large shrimp, peeled, deveined
*A smoked pork and beef sausage, available at specialty foods stores. Hot links, smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

Steps:

Sauté sausage in heavy large pot over medium heat 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; sauté until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; sauté 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. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)

CHICKEN, SHRIMP, AND SAUSAGE STEW

Chicken, Shrimp, and Sausage Stew image

Make and share this Chicken, Shrimp, and Sausage Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Stew

Time 2h22m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb andouille sausage, cut into 1/2 inch pieces
6 chicken thighs (I prefer skinless - 2 1/4 lbs.)
3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell peppers
6 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
1 tablespoon paprika
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can chicken broth
1 cup dry white wine
1 lb uncooked large shrimp, peeled and deveined
salt and pepper

Steps:

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

CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE

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

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 22

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

Steps:

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 tablespoon 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 and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives 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. Serve with French bread.
Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

Tips:

Use fresh, high-quality ingredients: Fresh vegetables, succulent shrimp, tender chicken, and flavorful sausage will elevate the stew's overall taste.
Don't overcrowd the pot: Overcrowding the pot can prevent even cooking and result in a soupy stew. Cook the ingredients in batches if necessary.
Brown the chicken, shrimp, and sausage: Browning adds depth of flavor and color to the stew. Make sure to brown the ingredients in a separate skillet before adding them to the pot.
Use a flavorful broth: The broth is the foundation of the stew, so use a high-quality broth that is packed with flavor. You can use chicken broth, shrimp broth, or a combination of both.
Add vegetables that hold their shape: Vegetables like carrots, potatoes, and celery hold their shape well in a stew. Avoid vegetables that tend to disintegrate, such as spinach or tomatoes.
Season to taste: Taste the stew throughout the cooking process and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.

Conclusion:

This hearty and flavorful chicken, shrimp, and sausage stew is a perfect meal for a cold night. It's packed with protein, vegetables, and flavor, and it's sure to satisfy everyone at the table.