In a large Dutch oven over medium heat, saute sausage until browned then transfer into a large bowl.
Season chicken with salt and pepper then add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to the bowl with sausage.
Pour off all but one tablespoon of pan drippings then add onions and bell peppers to the pot and saute until tender and light golden brown. Add garlic, oregano, thyme, and paprika and saute for 2 minutes. Return sausage, chicken, and accumulated juices to pot. Add tomatoes with juices, chicken broth, and wine. Bring to a boil then reduce heat, cover, and simmer until chicken is cooked through.
Uncover and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste.
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|Serving Size: 1 Serving (1151g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1120 (61%)|
|Amt Per Serving||% DV|
|Total Fat 124.5g||166 %|
|Saturated Fat 36.6g||183 %|
|Monounsaturated Fat 52.1g|
|Polyunsanturated Fat 25.1g|
|Cholesterol 590.4mg||182 %|
|Sodium 1485.2mg||51 %|
|Potassium 1872mg||49 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 16.2g|
|Protein 143.5g||205 %|
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Calories per serving: 1825
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