Shrimp 'n' chicken gumbo Recipe

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Shrimp 'n' chicken gumbo

Artist:	_	Yield:	4
Categories:	Chicken, Creole & Cajun, Poultry, Seafood, Shrimp, Soups & Stews, Southern	Rating:	0
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Ingredients:

2	lbs	Chicken breast halves
		- skinned
2	quart	Water
1/2	cup	All-purpose flour
2	cup	Chopped onion
1 3/4	cup	Chopped celery
1 1/2	cup	Chopped green pepper
1/2	cup	Chopped green onions
4		Garlic cloves, minced
2	tbsp	Vegetable oil
1 1/2	tsp	Dried thyme
1	tsp	Dried oregano
1/2	tsp	Pepper
3		Bay leaves
1	can	Ready-to-serve chicken broth
		- (14.5 ounces)
1	can	Tomato paste (8 ounces)
1/2	lbs	Smoked sausage, sliced
1	lbs	Unpeeled medium-size fresh
		- shrimp
		Hot cooked rice

Procedures:

1	Combine chicken and water in a dutch oven; bring to a boil.
2	Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done.
3	Remove chicken from broth; set aside to cool.
4	Strain broth, if desired, and transfer to a large container; set aside.
5	Bone and chop chicken; set aside.
6	Place flour in a 15x10x1-inch jellyroll pan.
7	Bake at 350 °F for 45 minutes to 1 hour or until very brown; stirring every 15 minutes.
8	Set aside.
9	Cook onion and next 4 ingredients in oil in dutch oven over medium-high heat, stirring constantly, until tender.
10	Add browned flour, thyme, and next 3 ingredients, stirring until smooth.
11	Add reserved broth, chicken, canned broth, tomato paste, and sausage.
12	Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
13	Peel and devein shrimp; add to broth mixture.
14	Cover and simmer 10 minutes or until shrimp turn pink.
15	Remove and discard bay leaves.
16	Serve over rice.
17	Yield: 4 ?quarts.