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Shrimp'n' Chicken Gumbo

A home-style Shrimp'n' Chicken Gumbo made with Water, All Purpose Flour, Onion, Celery, and Green Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 2 qt
• 1/2 cup
• 2 cup
• 1 3/4 cup
• 1 1/2 cup
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1 can
• 1 can

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method (14.5 ounces)

2. 2

   Combine chicken and water in a Dutch oven; bring to a boil.

3. 3

   Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done.

4. 4

   Remove chicken from broth; set aside to cool.

5. 5

   Strain broth, if desired, and transfer to a large container; set aside.

6. 6

   Bone and chop chicken; set aside.

7. 7

   Place flour in a 15x10x1-inch jellyroll pan.

8. 8

   Bake at 350 degrees for 45 minutes to 1 hour or until very brown; stirring every 15 minutes.

9. 9

   Set aside.

10. 10

    Cook onion and next 4 ingredients in oil in Dutch oven over medium-high heat, stirring constantly, until tender.

11. 11

    Add browned flour, thyme, and next 3 ingredients, stirring until smooth.

12. 12

    Add reserved broth, chicken, canned broth, tomato paste, and sausage.

13. 13

    Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.

14. 14

    Peel and devein shrimp; add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink.

15. 15

    Remove and discard bay leaves. Serve over rice. Yield