Shrimp'n' Chicken Gumbo

* Exported from MasterCook *

SHRIMP 'N' CHICKEN GUMBO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Chicken breast halves,
- skinned
2 qt Water
1/2 c All-purpose flour
2 c Chopped onion
1 3/4 c Chopped celery
1 1/2 c Chopped green pepper
1/2 c Chopped green onions
4 Garlic cloves, minced
2 tb Vegetable oil
1 1/2 ts Dried thyme
1 t Dried oregano
1/2 ts Pepper
3 Bay leaves
1 cn Ready-to-serve chicken broth
- (14.5 ounces)
1 cn Tomato paste (8 ounces)
1/2 lb Smoked sausage, sliced
1 lb Unpeeled medium-size fresh
- shrimp
Hot cooked rice

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.



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