Ingredients
- 4 garlic (cloves)
- 3 bay leaves
- 1 jellyroll (pan)
- 2 qt water
- 2 lb chicken breast (halves)
- 1 lb unpeeled size (fresh)
- 2 c onion (chopped)
- 1 1/2 c green pepper (chopped)
- 1 3/4 c celery (chopped)
- 1/2 lb smoked sausage
- 1/2 c all purpose flour
- 1/2 c green onions (chopped)
- 2 tb vegetable oil
- 1 1/2 ts thyme (dried)
- 1 t oregano (dried)
- 1/2 ts pepper
- 1 package ready-to-serve chicken broth
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. 4 1/2 quarts.