Directions:
- Combine chicken and water in a Dutch oven; bring to a boil. Reduce heat; simmer 45 minutes. Cover; chill 8 hours. Remove chicken; skim and discard fat from broth, reserving broth. Bone and chop chicken.
- Place flour in a 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 1 hour or until very brown, stirring every 15 minutes. Set aside.
- Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion and next 4 ingredients; saute until tender. Add thyme and next 3 ingredients. Add browned flour; stir 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. Discard bay leaves. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.92 Kcal (1377 kJ) | ||
| Calories from fat | 112.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 19% | |
|---|---|---|---|
| Cholesterol | 40.25mg | 13% | |
| Sodium | 750.96mg | 31% | |
| Potassium | 287.54mg | 6% | |
| Total Carbs | 43.62g | 15% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 12.2g | 24% | |
| Vitamin C | 24.2mg | 40% | |
| Iron | 2.7mg | 15% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.4 Kcal (349 kJ) | ||
| Calories from fat | 28.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 19% | |
|---|---|---|---|
| Cholesterol | 10.21mg | 13% | |
| Sodium | 190.41mg | 31% | |
| Potassium | 72.91mg | 6% | |
| Total Carbs | 11.06g | 15% | |
| Sugars | 0.7g | 11% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 3.09g | 24% | |
| Vitamin C | 6.1mg | 40% | |
| Iron | 0.7mg | 15% | |
| Calcium | 16.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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