| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Shrimp, Poultry, Soups | 4 | Quarts |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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