| Ingredients | | | 2 | pound | chicken breast halves, skinned | | | 2 | qt | water | | | 1/2 | cup | flour, all-purpose | | | 2 | cup | onion, chopped | | | 1 3/4 | cup | celery, chopped | | | 1 1/2 | cup | green pepper, chopped | | | 1/2 | cup | green onions, chopped | | | 4 | each | garlic cloves, minced | | | 2 | tablespoon | vegetable oil | | | 1 1/2 | teaspoon | dried thyme | | | 1 | teaspoon | dried oregano | | | 1/2 | teaspoon | pepper | | | 3 | each | bay leaves | | | 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 | | | | | |
Directions:
| 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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