Saturday, March 11, 2006

A Girl's Night In

Because sometimes, it's just easier (and more fun) to stay in one's own kitchen, laughing with a friend over wine, and badly-thought out appetizers.

Luckily, the entree had been cooked up the day before. Chicken, Shrimp, and Sausage Stew was brimming with slow-cooked flavour, just the right dish to take the edge off the Monday night blues.

As this was the sort of thing that demanded soppin' materials, my friend brought along a garlicky dose of focaccia from the newly-opened Florimonte's Bakery. Betwixt the two, I found the perfect marriage of rich meaty broth, pungent garlic, and fresh, herb-studded bread.

My friend cleared the remnants from the table, as I cleaned the dishes in the kitchen. She came out holding up a spoon. "You didn't use this? How'd you eat the stew?"

I smiled, and said, "Who needs a spoon when you've got such great bread for dipping!"



Chicken, Shrimp, and Sausage Stew

from epicurious.com

1 pound andouille sausage, cut into rounds
6 large chicken thighs, around 2 1/4 pounds
3 cups chopped onions
3 cups chopped sweet peppers
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 pimento-stuffed green olives
1 pound uncooked large shrimp, peeled and de-veined

Saute sausage in large heavy pot over medium heat until browned, about 4 minutes. Transfer to a bowl.
Sprinkle chicken with salt and pepper. Add chicken to pot, and cook until browned, about 3 minutes per side.
Transfer chicken to the bowl with the sausage. Pour off all but 1 Tablespoon of the pan drippings.
Add onions and peppers to the pot; saute until golden brown, about 15 minutes. Add garlic, oregano, thyme, and paprika; saute for a couple of minutes.
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 has become very tender, and the liquid has reduced to a thin sauce.
Add shrimp, and simmer just until cooked through, perhaps 5 minutes longer.
Season to taste with salt and pepper.


s'kat's notes: I used 4 Cajun-style chicken andouilles, and 2 chorizo sausages. The peppers were red and yellow, as I find green a bit too overpowering.
A cautionary note about the paprika; if you are using hot, use half the amount, then taste and adjust for potency.
I made this stew the day before serving, and it was definitely better for it.

6 Comments:

Blogger MeBeth said...

This looks REALLY good - and it sounds like there are some funny stories behind those appetizers!

March 11, 2006 9:05 AM  
Blogger square peg said...

YOU ARE LIVING MY DREAM. Have you made a career out of being an epicurist? At a research team meeting the other day we were all talking about our dream jobs, and I said I would love to be a traveling epicurist.

"Oh, so then you would write food reviews for all these exotic little restaurants."

"No writing. Just eating."

March 11, 2006 11:48 AM  
Blogger vlb5757 said...

I have just gotten home from work and am starving. Lesson today: never look at food blogs when starving! That stuff looks really good. Let's see...how close do we live to one another?????

March 11, 2006 5:03 PM  
Blogger Mona said...

the past two nights have been girls' night in for me. i didn't cook up anything more exciting than box o'pasta and box o' chili but...still fun all the same. and the best part ? I found a bottle of wine with my name on it at the local wine store..cheapest bottle in the place-ha!

March 12, 2006 1:29 PM  
Blogger crestfallendespairacy said...

YUMMY!!! love your recipes!!!

http://sempiternallypreternatural.blogspot.com/

March 12, 2006 11:28 PM  
Blogger s'kat said...

MeBeth, you betcha!

Lol, EXACTLY, Square Peg!

Vicky, much like shopping when hungry, both can lead you down the path to evil.

Mona, you're right, it's all about a good time in the end. How was that wine?!

Thanks, Mc2!

March 15, 2006 11:27 AM  

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