Shrimp 'N' Chicken Gumbo
|2||pound||chicken breast halves, skinned|
|1 3/4||cup||celery, chopped|
|1 1/2||cup||green pepper, chopped|
|1/2||cup||green onions, chopped|
|4||each||garlic cloves, minced|
|1 1/2||teaspoon||dried thyme|
|1||cn||ready-to-serve chicken broth (14.5 ounces)|
|1||cn||tomato paste (8 ounces)|
|1/2||pound||smoked sausage, sliced|
|1||pound||shrimp, fresh, unpeeled, medium-size|
|1||rice, cooked, hot|
|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: 4 1/2 quarts.