| 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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