Shrimp 'n' Chicken Gumbo

Recipe Ingredients

2 lbs	908g / 32oz	Chicken breast halves - skinned
2		Water
1/2 cup	31g / 1.1oz	All-purpose flour
2 cups	125g / 4.4oz	Chopped onion
1 3/4 cups	192g / 6.8oz	Chopped celery
1 1/2 cups	219g / 7.7oz	Chopped green bell pepper
1/2 cup	31g / 1.1oz	Chopped green onions
4		Garlic cloves - minced
2 tablespoons	30ml	Vegetable oil
1 1/2 teaspoons	7.5ml	Dried thyme
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Pepper
3		Bay leaves
1		Ready to serve chicken broth - (14 1/2 oz)
1		Tomato paste - (8 oz)
1/2 lb	227g / 8oz	Smoked sausage - sliced
1 lb	454g / 16oz	Unpeeled medium-size fresh shrimp
		Hot cooked rice

Recipe Instructions

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 15- by 10- by 1-inch jelly-roll 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.

This recipe yields 4 1/2 quarts.

Source:
The Bubba Gump Shrimp Co. Cookbook

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