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.