Chicken, Shrimp and Sausage Stew and Endive Salad with Toasted Almond Vinaigrette

Ingredients

• 0.8 pounds andouille sausage cut into 1/2-inch rounds
• 28 ounce canned tomatoes diced with their juice canned
• 2 cups chicken stock see 
• 4  chicken thighs 
• 6 cups bite-size pieces curly endive 
• 1 cup cooking wine dry white
• 1 loaf bread french
• 1 tablespoon thyme leaves fresh chopped
• 4 cloves garlic chopped
• 2 large bell pepper diced green
• 0.5 cup olives green sliced
• 4 tablespoons olive oil 
• 1 large onion finely chopped
• 1 tablespoon oregano fresh chopped
• 1 tablespoon paprika spanish
• 1 large bell pepper diced red
• 4 servings salt and pepper 
• 4 servings salt and pepper black freshly ground
• 1 tablespoon shallots minced
• 3 tablespoons sherry vinegar 
• 8 large shrimp deveined peeled
• 0.3 cup almonds whole toasted finely chopped

Equipment

• bowl
• frying pan
• whisk
• pot
• dutch oven

Directions

1. Saute sausage in a large Dutch oven over medium heat until brown.
2. Transfer to a large bowl. Season chicken with salt and pepper.
3. Add to pot and cook until browned, about 3 to 4 minutes per side.
4. Transfer chicken to bowl with sausage.
5. Pour off all but 1 tablespoon pan drippings.
6. Add onions and bell pepper to pot and saute until tender and light golden brown.
7. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot.
8. 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.
9. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste.
10. Serve with French bread.
11. Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil.
12. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.