Best Chicken Shrimp And Sausage Stew And Endive Salad With Toasted Almond Vinaigrette Recipes

Endive Salad with Toasted Almond Vinaigrette image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 6

1 tablespoon minced shallots
3 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and pepper
1/4 cup whole almonds, toasted and finely chopped
6 cups bite-size pieces curly endive

Steps:

Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

Chicken Salad in Endive Cups image

Provided by Trisha Yearwood

Categories appetizer

Time 3h45m

Yield 12 servings

Number Of Ingredients 12

5 boneless, skinless chicken breasts
1/2 teaspoon salt
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons orange juice
Kosher salt and black pepper
Kosher salt and black pepper
3 cups cooked rice, cooled
1 1/2 cups green grapes, halved
One 13-ounce can pineapple tidbits in juice, drained
1 cup slivered almonds
Endive leaves, for serving

Steps:

Place the chicken in a large pot with water to cover. Add the salt and bring to a boil, then reduce the heat to a low simmer. Cook until the chicken is cooked through and tender, about 30 minutes. Drain the chicken, cover and refrigerate until cool or up to 24 hours.
In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper. Dice the cooled chicken, then add it to the dressing along with the rice, grapes, pineapples and almonds, folding gently to coat the ingredients with the dressing. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.
Serve chilled in endive cups.

Chicken, Shrimp and Sausage Stew image

Yield Serves 6

Number Of Ingredients 15

1 pound andouille sausage,* cut into rounds
6 large chicken thighs (about 2 1/4 pounds)
3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell pepper
6 large garlic cloves, chopped
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 tablespoon paprika
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
3/4 cup sliced pimiento-stuffed green olives
1 pound uncooked large shrimp, peeled, deveined
*A smoked pork and beef sausage, available at specialty foods stores. Hot links, smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

Steps:

Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
Add onions and bell peppers to pot; sauté until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)

Chicken, Shrimp, and Sausage Stew image

Provided by ratherbeswimmin

Categories Stew

Time 2h22m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb andouille sausage, cut into 1/2 inch pieces
6 chicken thighs (I prefer skinless - 2 1/4 lbs.)
3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell peppers
6 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
1 tablespoon paprika
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can chicken broth
1 cup dry white wine
1 lb uncooked large shrimp, peeled and deveined
salt and pepper

Steps:

In a large Dutch oven, saute sausage for about 4 minutes or until browned.
Transfer sausage to a large bowl.
Sprinkle chicken thighs with salt and pepper.
Add chicken to Dutch oven and saute until browned on each side.
Transfer chicken to the bowl with the sausage.
Discard all but 1 tablespoon of drippings.
Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
Add garlic, oregano, thyme and paprika; saute for 2 minutes.
Return sausage and chicken to Dutch oven.
Add tomatoes with juice, chicken broth, and wine.
Bring mixture to a boil.
Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
Add shrimp and simmer about 5 minutes or until no longer pink.
Season to taste with salt and pepper.