Alison's Stew With Chicken, Sausage and Shrimp

• 1 lb andouille sausage, cut into rounds
• 2 14 lbs skinless chicken thighs (6 large)
• 3 cups onions, chopped
• 2 13 cups green bell peppers, chopped
• 1 14 cups red bell peppers, chopped
• 6 cloves garlic, chopped
• 3 tablespoons oregano, fresh,chopped
• 2 tablespoons thyme, fresh,chopped
• 1 tablespoon paprika
• 1 (28 ounce) can diced tomatoes with juice
• 1 (14 1/2 ounce) can chicken broth
• 1 cup white wine
• 34 cup pimento stuffed olive, sliced
• 1 lb large shrimp, uncooked,peeled
• salt and pepper

1. Saute sausage in large pot until brown, about 4 minutes.
2. Remove from pot and transfer to large bowl.
3. Season chicken with salt and pepper, transfer to pot and cook until browned, about 3 minutes per side.
4. Transfer chicken to bowl with sausage.
5. Pour off all drippings except 1 TBSP and add onions and peppers to pot; saute until tender and light brown, about 10 minutes.
6. Add garlic, spices and paprika to pot and saute about 2 minutes.
7. Return sausage, chicken and juices to pot, add tomatoes, broth and wine.
8. Bring to boil, cover, reduce heat and simmer until chicken is cooked thru, about 25 minutes.
9. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes.
10. Add shrimp and cook approximately 5 minutes.
11. Season with salt and pepper to taste.

andouille sausage, chicken, onions, green bell peppers, red bell peppers, garlic, oregano, thyme, paprika, tomatoes, chicken broth, white wine, pimento stuffed olive, shrimp, salt

Taken from www.food.com/recipe/alisons-stew-with-chicken-sausage-and-shrimp-108006 (may not work)