SAUSAGE, CHICKEN & SHRIMP STEW

The entire staff of Butch Bear had reason to gather recently and break bread together. Of all people, Biker Trash came up with this fantastic recipe which was whole-heartedly approved by everyone. I guess it should be no surprise that a leatherman can out cook Martha herself. By the way Biker Trash, was that REALLY an issue of “Living” on your coffee table?

This recipe is easy to make and has a flavor that is unique. If you have never tried a reduction cream sauce before; don't be afraid. They are easy to make and worth the effort. In addition to chicken, we all thought that a pork loin would work well in this preparation.

1 lb. sausage, cut into 1/2-inch rounds
3 chicken breasts, cut into pieces
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 sage
1 tablespoon paprika
2 cans whole tomatoes, with their juice, chopped
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

Sauté sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Cook in a pot (with a little oil so it won’t stick) 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 (with a tad more oil) and sauté until tender and light golden brown. Add garlic, oregano, thyme and paprika and sauté 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.

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