Chicken, Shrimp, & Sausage Stew

This is good, it makes a whole bunch, and it freezes well.
1 Lb
 		andouille sausage (kielbasa sausage works just fine if you cant get andouille)
3
 		boneless skinless chicken breasts cut into 1" pieces
3
 		onions, chopped
2 cups
 		celery, chopped
6 cloves
 		garlic, minced
1 tbl
 		ground oregano
2 tsp
 		thyme
1 tbl
 		paprika
1 can
 		diced tomatoes with juice (28 oz can)
1 cup
 		white wine
2 cups
 		chicken broth or stock
1 Lb
 		peeled, raw shrimp

salt and pepper to taste

Brown the sausage in a Dutch oven for about 5 minutes and transfer it to a bowl.  Season the chicken with salt and pepper, add it to the Dutch oven and brown it.  Don't worry about completely cooking the chicken, it will have plenty of time to cook later.  Transfer the chicken to the bowl with the sausage.  Add the onion and celery to the Dutch oven and saute' for 15 minutes.  Add the garlic, oregano, thyme, and paprika and saute' for 2 minutes.  Put the chicken and sausage back in the Dutch oven, add the tomatoes with juice, wine, and chicken stock. Bring everything to a boil, reduce the heat to a simmer, and cover.  Simmer for 20 minutes, remove the cover, and simmer for 40 more minutes to completely cook the chicken and thicken the stew.  Add the shrimp and cook for two more minutes.  Season with salt and pepper and serve.

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