1 1/2 pounds chicken breasts,
bone-in and skin-on
8 cups water
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 large onion, chopped
2 medium green bell peppers, seeded and chopped
1/2 cup chopped green onion
4 cloves garlic, peeled and chopped
3 bay leaves
1 1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon crushed dried oregano
1/2 teaspoon ground black pepper
1/2 pound andouille sausage, sliced
1 (6-ounce) can tomato paste
1/2 cup white wine
1 pound large shrimp, peeled and deveined
Preheat oven to 350°F.
Rinse chicken with cold
water and place in a large pot with water. Bring to a boil, skimming
any scum that comes to the surface, reduce heat and simmer for
45 minutes. Remove chicken and set aside to cool. Reserve broth;
skim fat off the surface. When chicken is cool enough to handle,
remove skin and bones and shred; set aside.
While chicken is cooking,
sprinkle flour on a baking sheet and toast, stirring often, until
dark golden brown, about 40 minutes; set aside.
Heat a large pot over
medium-high heat (use same pot that was used for chicken; rinse
and dry first). Add oil and heat until hot, but not smoking.
Add onions, green bell pepper, green onions and garlic. Sauté
until tender, about 5 minutes. Add bay leaves, thyme, salt, oregano
and pepper; mix well. Stir in browned flour and whisk until smooth.
Add chicken meat and broth, sausage, tomato paste and white wine.
Bring to a boil, reduce heat and simmer, uncovered, for 1 hour.
Add shrimp and cook until pink, about 7 more minutes. Serve warm.
