Shrimp 'N' Chicken Gumbo

Name: Shrimp 'N' Chicken Gumbo
Cook time: P2H
Total time: P3H
Yield: 4
Cuisine: Fusion
Ingredients: chicken breasts; water; flour; onions; celery; green bell peppers; scallions, spring or green onions; garlic cloves; vegetable oil; thyme; oregano; black pepper; bay leaves; chicken broth; tomato paste; smoked sausage; shrimp; rice

Let your family enjoy this succulent dish that will have them thanking you over and over for making such a delicious dinner.

Yield

4 servings

Prep

30 min

Cook

2 hrs

Ready

3 hrs

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
2	pounds	chicken breasts halves, skinned
2	quarts	water	*
½	cup	all-purpose flour
2	cups	onions chopped
1 ¾	cup	celery chopped
1 ½	cup	green bell peppers chopped
½	cup	scallions, spring or green onions chopped
4	each	garlic cloves minced
2	tablespoons	vegetable oil
1 ½	teaspoon	thyme	*
1	teaspoon	oregano
½	teaspoon	black pepper
3	each	bay leaves	*
12	ounces	chicken broth
8	ounces	tomato paste
½	pound	smoked sausage sliced
1	pound	shrimp fresh, unpeeled, medium-size
1	x	rice cooked, hot	*

Ingredients

Amount	Measure	Ingredient	Features
907.2	g	chicken breasts halves, skinned
2	quarts	water	*
118	ml	all-purpose flour
473	ml	onions chopped
414	ml	celery chopped
355	ml	green bell peppers chopped
118	ml	scallions, spring or green onions chopped
4	each	garlic cloves minced
3E+1	ml	vegetable oil
7.5	ml	thyme	*
5	ml	oregano
2.5	ml	black pepper
3	each	bay leaves	*
346.8	ml/g	chicken broth
231.2	ml/g	tomato paste
226.8	g	smoked sausage sliced
453.6	g	shrimp fresh, unpeeled, medium-size
1	x	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℉ (180℃) 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.