SHRIMP 'N' CHICKEN GUMBO

      Title: SHRIMP 'N' CHICKEN GUMBO
  Categories: Shrimp, Poultry, Soups
       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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