Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 3/4 lb andouille sausage cut 1/2" rounds
- 4 x chicken thighs Salt to taste Freshly-grnd black pepper to taste
- 1 lrg onion finely minced
- 2 lrg green bell pepper diced
- 1 lrg red bell pepper diced
- 4 x garlic cloves minced
- 1 Tbsp. minced fresh oregano
- 1 Tbsp. minced fresh thyme
- 1 Tbsp. Spanish paprika
- 1 can diced tomatoes - (28 ounce) with their juice
- 2 c. chicken stock
- 1 c. dry white wine
- 1/2 c. sliced green olives
- 8 lrg shrimp peeled, deveined
- 1 loaf French bread
- 1 Tbsp. chopped shallots
- 3 Tbsp. sherry vinegar
- 4 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. whole almonds toasted, and finely minced
- 6 c. bite-size pcs curly endive
Direcciones
- Stew: Saute/fry sausage in a large Dutch oven over medium heat till brown. Transfer to a large bowl.
- Season chicken with salt and pepper. Add in to pot and cook till browned, about 3 to 4 min per side. Transfer chicken to bowl with sausage.
- Pour off all but 1 Tbsp. pan drippings. Add in onions and bell pepper to pot and saute/fry till tender and light golden. Add in garlic, oregano, thyme and paprika and saute/fry 2 min.
- Return sausage, chicken and any accumulated juices to pot. Add in tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer till chicken is cooked through.
- Uncover pot, add in olives and simmer till chicken is very tender and liquid is reduced to thin sauce, about 30 min. Add in shrimp and cook for 4 to 5 min. Season with salt and pepper to taste. Serve with French bread.
- Endive Salad: Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in extra virgin olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with sufficient dressing to coat.
- This recipe yields 4 servings.
- Comments: Original title as listed is "Chicken, Shrimp And Sausage Stew And Endive Salad With Toasted Almond Vinaigrette."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 4 servings | |
| Calories 518 | |
| Calories from Fat 289 | 56% |
| Total Fat 32.25g | 40% |
| Saturated Fat 10.35g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 1270mg | 53% |
| Potassium 852mg | 24% |
| Total Carbs 26.21g | 7% |
| Dietary Fiber 5.8g | 19% |
| Sugars 6.93g | 5% |
| Protein 21.23g | 34% |
