Savory Chicken, Shrimp, and Andouille Sausage Stew
Experience the rich flavors of Southern cuisine with this Savory Chicken, Shrimp, and Andouille Sausage Stew. Combining succulent chicken thighs, plump shrimp, and spicy andouille sausage, this hearty stew is infused with aromatic herbs, fresh vegetables, and a touch of white wine. Perfect for family gatherings or a cozy dinner, this dish is sure to warm your heart and delight your taste buds. Serve it alongside crusty bread or over fluffy rice for a complete meal that’s bursting with flavor in every bite.
N/A
Servings
325
Calories
15
Ingredients
Ingredients
Andouille sausage
1 lb (cut into 1/2 inch pieces)
Chicken thighs
6 (skinless)
Onions
3 cups (chopped)
Green bell peppers
2 1/3 cups (chopped)
Red bell peppers
1 1/4 cups (chopped)
Garlic
6 cloves (minced)
Dried oregano
1 tablespoon ( )
Dried thyme
2 teaspoons ( )
Paprika
1 tablespoon ( )
Diced tomatoes
1 (28 ounce) can (with juice)
Chicken broth
1 (14 1/2 ounce) can ( )
Dry white wine
1 cup ( )
Large shrimp
1 lb (peeled and deveined)
Salt
to taste ( )
Pepper
to taste ( )
Instructions
1
In a large Dutch oven over medium heat, add the andouille sausage and sauté for about 4 minutes, or until browned. Remove the sausage and transfer it to a large bowl, leaving the drippings in the pot.
2
Season the chicken thighs with salt and pepper. Add them to the Dutch oven and cook until they are golden brown on each side, approximately 5-7 minutes. Transfer the browned chicken to the bowl with the sausage.
3
Pour out all but 1 tablespoon of the drippings from the pot. Add the chopped onions, green bell peppers, and red bell peppers to the Dutch oven. Sauté for about 15 minutes until the vegetables are softened and golden brown.
4
Stir in the minced garlic, dried oregano, dried thyme, and paprika. Sauté for an additional 2 minutes until the spices are fragrant.
5
Return the sausage and chicken to the Dutch oven. Add the diced tomatoes with their juice, chicken broth, and dry white wine. Stir everything together.
6
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25 minutes, or until the chicken is fully cooked.
7
Remove the lid and continue to simmer for another 40 minutes, allowing the liquid to reduce and the chicken to become very tender.
8
Finally, add the peeled and deveined shrimp to the stew, simmering for about 5 minutes until they are opaque and cooked through. Adjust seasoning with salt and pepper, to taste.
9
Serve hot, and enjoy your hearty Southern stew!
Nutrition Information
20g
Fat
12.5g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main proteins in this stew?
The main proteins in this stew are skinless chicken thighs, large shrimp, and andouille sausage.
How long should I sauté the andouille sausage?
You should sauté the andouille sausage for about 4 minutes or until it is browned.
What size should the andouille sausage be cut?
The sausage should be cut into 1/2 inch pieces.
How long does it take to brown the chicken thighs?
The chicken thighs should be cooked for approximately 5-7 minutes until they are golden brown on each side.
How many onions are required for this recipe?
The recipe calls for 3 cups of chopped onions.
What types of bell peppers are used?
The stew uses 2 1/3 cups of green bell peppers and 1 1/4 cups of red bell peppers.
How long do the vegetables need to sauté?
Sauté the chopped onions and bell peppers for about 15 minutes until they are softened and golden brown.
How many garlic cloves are needed?
You will need 6 minced cloves of garlic.
What dried herbs are included in the recipe?
The recipe includes 1 tablespoon of dried oregano and 2 teaspoons of dried thyme.
What spice gives the stew its color and flavor?
One tablespoon of paprika is added to the spice mix.
What kind of tomatoes are used in the base?
One 28-ounce can of diced tomatoes with juice is used.
How much chicken broth is required?
The recipe uses one 14.5-ounce can of chicken broth.
Is wine used in this recipe?
Yes, the recipe calls for 1 cup of dry white wine.
How long should the stew simmer initially?
The mixture should simmer covered for about 25 minutes until the chicken is fully cooked.
Why do I simmer the stew uncovered for 40 minutes?
Simmering uncovered allows the liquid to reduce and ensures the chicken becomes very tender.
When should I add the shrimp?
Add the peeled and deveined shrimp at the very end, simmering for about 5 minutes until opaque.
How many calories are in a serving?
There are 325 calories per serving.
What is the protein content per serving?
Each serving contains 24g of protein.
How much fat is in this dish?
There are 20g of fat per serving.
What is the carbohydrate count?
There are 12.5g of carbohydrates per serving.
What is the total number of ingredients?
There are 15 ingredients in this recipe.
What type of pot is recommended for cooking?
A large Dutch oven is recommended for this recipe.
What are the primary tags for this dish?
The tags include stew, chicken, shrimp, andouille sausage, and southern cuisine.
Is this considered comfort food?
Yes, it is tagged as comfort food and is a hearty Southern-style meal.
How should I serve this stew?
It is best served alongside crusty bread or over fluffy rice.
Do I keep the sausage drippings?
Yes, you leave the drippings in the pot to cook the chicken and vegetables.
Is the shrimp peeled before cooking?
Yes, the 1 lb of large shrimp should be peeled and deveined.
What kind of chicken thighs are used?
The recipe uses 6 skinless chicken thighs.
Can I adjust the seasoning?
Yes, you should adjust the salt and pepper to taste before serving.
Is this a one-pot meal?
Yes, it is tagged as a one-pot meal, making it convenient for family dinners.