Shrimp and Chicken Gumbo

By JeannieChu

This recipe is from Rocky Fawcett

Ingredients

• 2 lbs chicken breast halves, skinned
• 2 qts water
• 1/2 cup all purpose flour
• 2 cups chopped onion
• 1 3/4 cups chopped celery
• 1 1/2 cups chopped green onion
• 4 cloves garlic, minced
• 2 TBSP vegetable oil
• 1 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp pepper
• 3 bay leaves
• 1 14 1/2 oz can ready-to-serve chicken broth
• 1 8oz can tomato paste
• 1/2 lb smoked sausage, sliced
• 1 lb unpeeled medium fresh shrimp
• Hot cooked rice

Preparation

Step 1

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 degree for 45 minutes to 1 hour or until very brown, stirring every 15 minutes. Set aside. Cook onion and next 3 ingredients stirring until smooth. Add reserved broth, canned broth, tomato paste, bay leaves and sausage. Bring to boil, reduce heat and simmer uncovered 1 hour.
Peel and devein shrimp: add to broth and simmer 10 minutes or until shrimp turns pink. Discard bay leaves
Serve over rice