Shrimp 'n' chicken gumbo
4 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken breast halves, skinned |
| 2 | quarts | Water |
| ½ | cup | All-purpose flour |
| 2 | cups | Chopped onion |
| 1¾ | cup | Chopped celery |
| 1½ | cup | Chopped green pepper |
| ½ | cup | Chopped green onions |
| 4 | Garlic cloves, minced | |
| 2 | tablespoons | Vegetable oil |
| 1½ | teaspoon | Dried thyme |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Pepper |
| 3 | Bay leaves | |
| 1 | can | Ready-to-serve chicken broth (14.5 ounces) |
| 1 | can | Tomato paste (8 ounces) |
| ½ | pounds | Smoked sausage, sliced |
| 1 | pounds | Unpeeled medium-size fresh shrimp |
| Hot cooked rice | ||
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: 4½ quarts.