3/4 pounds andouille sausage, cut into 1/2-inch rounds |
4 chicken thighs |
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 thyme |
1 tablespoon spanish paprika |
1 (28 ounce) can diced tomatoes, with their juice |
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 |
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 |