Recipe: Shrimp and Chicken Gumbo

Shrimp and Chicken Gumbo
rec.food.recipes/Luckytrim/2002

2 lb chicken breast, skinned
1/2 lb smoked sausage, sliced
1 lb fresh medium shrimp
2 qt water
1/2 cup all-purpose flour
2 cup onion, chopped
1 3/4 cup celery, chopped
1 1/2 cup green pepper, chopped
1/2 cup scallions, chopped
4 cloves garlic, minced
2 Tbsp vegetable oil (I use peanut oil)
1 1/2 tsp thyme
1 tsp oregano
1/2 tsp black pepper
3 bay leaves
1 (14 1/2 oz.) can chicken broth
1 (8 oz.) can tomato paste

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 liquid and set aside to cool.

Place flour in jellyroll pan. Bake at 350 for 45 minutes to one hour or until very brown, stirring every ten minutes.

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

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

Add reserved liquid, chicken, canned broth, paste and sausage. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour.

Peel and devein shrimp. Add to the pot and simmer 10 minutes or until shrimp turn pink. Remove bay leaves and discard.