Chicken Sausage And Shrimp With Vegetables
|Broiler fryer chicken||2 1⁄2 Pound|
|Large shrimp||1⁄2 Pound|
|Hot italian sausage links||1 1⁄2 Pound|
|Water||1⁄4 Cup (4 tbs)|
|Potatoes||2 Pound, cut into bite-sized pieces (4 Large)|
|Broccoli||3⁄4 Bunch (75 gm), cut into 2" by 1" pieces|
1. Cut chicken into 10 to 12 serving pieces. If you like, remove shells from shrimp; devein and rinse.
2. In 12-inch skillet, over medium heat, heat sausages and 1/4 cup water to boiling. Cover; simmer 5 minutes. Remove cover; continue cooking, turning sausages frequently, until water evaporates and sausages are well browned, about 20 minutes. Remove sausages to paper towels to drain. With knife, cut sausages into 1-inch pieces; place in large bowl and keep warm.
3. In drippings remaining in skillet, over medium heat, cook chicken pieces, turning frequently, until tender and browned on all sides, about 15 minutes. Remove chicken pieces to bowl with sausages.
4. Spoon 1/4 cup drippings into 10-inch skillet. Over medium heat, in hot drippings, cook potatoes, covered, until browned on all sides and tender, about 25 minutes, adding salad oil if needed and turning potatoes occasionally with pancake turner. Remove skillet from heat; keep warm.
5. Meanwhile, to cook shrimp, add a little salad oil, if needed, to drippings remaining in 12-inch skillet; over medium-high heat, cook shrimp, stirring often, until just pink and tender. Spoon shrimp into bowl with sausages.
6. Then in drippings remaining in 12-inch skillet, over medium-high heat, stir broccoli and 1 teaspoon salt until coated with drippings. Add 1/4 cup water; cover and cook 5 to 10 minutes, stirring occasionally, until broccoli is tender-crisp. Return sausages, chicken, shrimp, and potatoes to skillet with broccoli; stir in 3/4 cup water and 1/2 teaspoon salt; over high heat, heat to boiling; cook 1 to 2 minutes to blend flavors.