Shrimp 'n' Chicken Gumbo

Ingredients

525 gr chicken breast
1,900 ml water
65 gr flour
240 gr onion
180 gr celery
200 gr green pepper
60 gr green onions
4 garlic
30 ml vegetable oil
3 gr thyme
2 gr oregano
1 gr pepper
3 bay leaves
1 package ready-to-serve chicken broth
130 gr smoked sausage
250 gr shrimp
1 rice

Instructions

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 180ÂșC or 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: 4.5 quarts.