Chicken Shrimp and Sausage Stew
This hearty Chicken Shrimp and Sausage Stew is a soul-warming one-pot meal that combines the rich flavors of tender chicken thighs, juicy shrimp, and smoky andouille sausage. Perfectly seasoned with aromatic spices like smoked paprika and thyme, this stew is simmered with a medley of vegetables—onions, bell peppers, and celery—for a burst of freshness in every bite. A savory blend of diced tomatoes and chicken broth creates a luscious base, making it an ideal comfort food for weeknight dinners or cozy gatherings. Ready in just an hour, this stew can be served on its own or ladled over fluffy white rice for an extra hearty touch. With its vibrant flavors and wholesome ingredients, this recipe is a must-try for lovers of classic Southern-inspired cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.5 pound medium shrimp, peeled and deveined
- 0.5 pound andouille sausage, sliced
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 cups (cooked) white rice (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and black pepper, then sear in the pot until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
Add the sliced andouille sausage to the pot and cook until lightly browned, about 4-5 minutes. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion, bell pepper, and celery until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, chicken broth, tomato paste, smoked paprika, cayenne pepper (if using), thyme, bay leaves, salt, and black pepper. Stir well to combine.
Return the seared chicken thighs and cooked sausage to the pot, nestling them into the liquid.
Bring the stew to a gentle simmer, cover, and cook for 20-25 minutes, or until the chicken is tender and cooked through.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the shrimp to the stew and cook for 3-5 minutes, or until they turn pink and are fully cooked.
Taste and adjust seasoning as needed. Remove the bay leaves.
Serve the stew hot, garnished with fresh parsley. Optionally, serve over a bed of cooked white rice.
Nutrition Facts
Calories |
3031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 7937 mg | 345% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 34.8 g | ||
| Protein | 238.7 g | 477% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 619 mg | 48% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5420 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
