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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4 (6-ounce) skinned chicken breast halves |
2 quarts water |
1/2 cup all-purpose flour |
vegetable cooking spray |
1 tablespoon vegetable oil |
2 cups chopped onion |
1 3/4 cups chopped celery |
1 1/2 cups chopped green pepper |
1/2 cup chopped green onions |
4 cloves garlic, minced |
1 1/2 teaspoons dried whole thyme |
1 teaspoon dried whole oregano |
1/2 teaspoon pepper |
3 bay leaves |
1 (13 3/4-ounce) can no-salt-added chicken broth |
1 (6-ounce) can no-salt-added tomato paste |
1/2 pound smoked turkey sausage, sliced |
1 pound unpeeled medium-size fresh shrimp |
6 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. 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.
2. 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.
3. 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.
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