Title: Shrimp 'n' Chicken Gumbo
Categories: Shrimp Poultry Soup
Yield: 4 Quarts

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	ts	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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