Shrimp'N' Chicken Gumbo

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 15×10×1-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.