Ingredients 2 pound chicken breast halves, skinned 2 qt water 1/2 cup flour, all-purpose 2 cup onion, chopped 1 3/4 cup celery, chopped 1 1/2 cup green pepper, chopped 1/2 cup green onions, chopped 4 each garlic cloves, minced 2 tablespoon vegetable oil 1 1/2 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon pepper 3 each bay leaves 1 cn ready-to-serve chicken broth (14.5 ounces) 1 cn tomato paste (8 ounces) 1/2 pound smoked sausage, sliced 1 pound shrimp, fresh, unpeeled, medium-size 1 rice, cooked, hot Directions: 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.