Portuguese stew

• 2 large cans of tomatoes
• 1 jar hot salsa
• 1 large chopped yellow onion
• 1 large chopped green pepper
• 2 TBL Olive oil
• 8 Turkey Italian sausages, hot or mild
• 1 large chicken
• 2 Bay leaves
• 2 cups red wine (more or less)
• 2 cloves of garlic chopped
• 3 TBL Maryland Crab Spice (sometimes more)

Wash chicken and throw it into a very large pot with salt and pepper. Boil for one hour. Let chicken cool in it's own juice. Then take all the chicken off bone and throw away skin and bones. Transfer chicken broth to another pot because you need to use your biggest pot again. Chop up onion and green pepper and saute in olive oil. Slice sausange and cook until brown. Add tomatoes, garlic, chicken broth and red wine,crab spice, bay leaves and salsa. Cook for at least an hour. Add chicken after you have separated it in medium size pieces. Salt and pepper to taste. The longer you cook it the better it taste. Don't forget to have a great loaf of crusty bread for this one. Leftovers thicken nicely...then use in omelettes.