*  Exported from  MasterCook  *
 
                          SHRIMP 'N' CHICKEN GUMBO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   Remove and discard bay leaves. Serve over rice. Yield:
   4 1/2 quarts.
  
 
 
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