Shrimp 'n' chicken gumbo

4 quarts

Ingredients

Quantity Ingredient
2 pounds Chicken breast halves, skinned
2 quarts Water
½ cup All-purpose flour
2 cups Chopped onion
1¾ cup Chopped celery
1½ cup Chopped green pepper
½ cup Chopped green onions
4 Garlic cloves, minced
2 tablespoons Vegetable oil
1½ teaspoon Dried thyme
1 teaspoon Dried oregano
½ teaspoon Pepper
3 Bay leaves
1 can Ready-to-serve chicken broth (14.5 ounces)
1 can Tomato paste (8 ounces)
½ pounds Smoked sausage, sliced
1 pounds Unpeeled medium-size fresh shrimp
Hot cooked rice

Directions

Combine chicken and water in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done.

Remove chicken from broth; set aside to cool. Strain broth, if desired, and transfer to a large container; set aside. Bone and chop chicken; set aside.

Place flour in a 15x10x1-inch jellyroll pan. Bake at 350 degrees for 45 minutes to 1 hour or until very brown; stirring every 15 minutes.

Set aside.

Cook onion and next 4 ingredients in oil in Dutch oven over medium-high heat, stirring constantly, until tender. Add browned flour, thyme, and next 3 ingredients, stirring until smooth. Add reserved broth, chicken, canned broth, tomato paste, and sausage.

Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.

Peel and devein shrimp; add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink. Remove and discard bay leaves.

Serve over rice. Yield: 4½ quarts.

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