How To make Shrimp 'N' Chicken Gumbo

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.