Shrimp 'N' Chicken Gumbo

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

1. Combine chicken and water in a Dutch oven; bring to a boil.
2. Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done.
3. Remove chicken from broth; set aside to cool.
4. Strain broth, if desired, and transfer to a large container; set aside.
5. Bone and chop chicken; set aside.
6. Place flour in a 15x10x1 inch jellyroll pan.
7. Bake at 350F (180C) for 45 minutes to 1 hour or until very brown; stirring every 15 minutes.
8. Set aside.
9. Cook onion and next 4 ingredients in oil in Dutch oven over medium-high heat, stirring constantly, until tender.
10. Add browned flour, thyme, and next 3 ingredients, stirring until smooth.
11. Add reserved broth, chicken, canned broth, tomato paste, and sausage.
12. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
13. Peel and devein shrimp; add to broth mixture.
14. Cover and simmer 10 minutes or until shrimp turn pink.
15. Remove and discard bay leaves.
16. Serve over rice.
17. Yield: 4 1/2 quarts.

chicken breasts halves, water, flour, onions, celery, green bell peppers, scallions, garlic, vegetable oil, thyme, oregano, black pepper, bay leaves, chicken broth, tomato, sausage, shrimp, rice

Taken from recipeland.com/recipe/v/shrimp-n-chicken-gumbo-1007 (may not work)