Serves 4 to 6

1 lb. andouille sausage, cut into rounds
1 lb. devained prawns, whole
6 lg. chicken thighs
3 cup chopped onions
2 1/3 cup chopped green bell peppers
1 1/4 cup chopped red bell pepper
6 lg. garlic cloves
3 Tblsp chopped fresh oregano
2 Tblsp. chopped fresh thyme
1 Tblsp. paprika
1 28 oz. can diced tomatoes with juices
1 14 1/2oz. can low salt chicken broth
(see FarOut Food's tip on chicken stock)
1 cup dry white wine
3/4 cup sliced pimiento-stuffed green olives
1 lb. uncooked lg. shimp, peeled and deveined

Sauté sausage in a large pot over medium heat until brown. Transfer into a large bowl. Sprinkle chicken with pepper and cook until browned, a few minutes on each side. Transfer chicken to bowl with sausage and pour off all but 1 tablespoon of drippings.

Add onions and bell peppers to pot; sauté until vegetables are tender and lightly golden brown. Add garlic, oregano, paprika, and thyme; sauté 2 minutes. Return sausage, chicken, and juices back into pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 20 minutes.

Uncover pot. Add olives, and simmer until liquid is reduced to a thin sauce. Add shrimp and simmer until cooked through, about 5 minutes. Season to taste with salt and pepper. Sausage substitutes-smoked pork and beef sausages, hot links, bratwarst, kielbasa, or smoked Hungarian sausage.

Soup can be prepared one day in advance. Cool, cover tightly and regrigerate.