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. 4 1/2 quarts.