Norm Froelichs Shrimp Gumbo, Slighly Embellished

• 1 whole Arge Rotisserie Chicken, Meat Picked From Bones And Pulled Into Bite-size Pieces, Bones And Skin Reserved Separately
• 1 quart Chicken Broth
• 6 cups Water
• 10 Tablespoons Vegetable Oil, Divided
• 1 cup All-purpose Flour
• 1 whole Large Onion, Cut Into Medium Dice
• 1 whole Large Red Or Green Bell Pepper, Stemmed, Seeded, And Cut Into Small Dice
• 2 stalks Celery, Cut Into Small Dice
• 6 whole Medium Garlic Cloves, Minced
• 3 whole Bay Leaves
• 1 teaspoon Ground Black Pepper
• 1/2 teaspoons Dried Thyme Leaves
• 1/2 teaspoons Cayenne Pepper
• 1/4 teaspoons Dried Oregano
• 1 can (28 Ounces) Diced Tomatoes
• 1 pound Kielbasa Sausage, Sliced Thin
• 3 pounds Large Peeled And Deveined Raw Shrimp

1. Bring chicken bones and skin, chicken broth, and water to boil in a large soup kettle over medium-high heat.
2. Reduce heat to low and simmer until bones release their flavor, about 30 minutes; strain, reserving the broth.
3. Wash the kettle.
4. Meanwhile, heat 1/2 cup of the oil in a large heavy-bottomed saucepan over medium-low heat.
5. Add flour and cook, whisking occasionally after first and very frequently towards the end, until roux is chocolate colored, about 20 minutes.
6. While roux cooks, heat remaining 2 tablespoons of oil over medium-high heat in the soup kettle.
7. Add onions, pepper, and celery; saute until tender, about 5 minutes.
8. Add garlic, bay leaves, pepper, thyme, cayenne, and oregano; continue to saute until fragrant, about 1 minute.
9. Stir in roux, then add broth, tomatoes, sausages, and chicken; bring to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 45 minutes (Can be cooled, covered, and refrigerated for several days.)
10. When ready to serve, return soup to a simmer, add shrimp and cook until soup is heated through and shrimp are opaque, just a couple of minutes.
11. Serve, with rice if you like.

rotisserie chicken, chicken broth, water, vegetable oil, allpurpose, onion, red, stalks celery, garlic, bay leaves, ground black pepper, thyme, cayenne pepper, oregano, tomatoes, kielbasa sausage, shrimp

Taken from tastykitchen.com/recipes/main-courses/norm-froeliche28099s-shrimp-gumbo-slighly-embellished/ (may not work)