Light Seafood Gumbo

Ingredients

• 3  bay leaves 
• 1.8 cups celery chopped
• 24 ounce skinned chicken breast halves 
• 6 cups rice long-grain cooked ( without salt or fat)
• 0.5 cup flour all-purpose
• 4 cloves garlic minced
• 0.5 cup green onions chopped
• 1.5 cups bell pepper green chopped
• 13.8 ounce no-salt-added chicken broth canned
• 2 cups onion chopped
• 1 teaspoon oregano dried whole
• 0.5 teaspoon pepper 
• 1 pound shrimp fresh unpeeled
• 1.5 teaspoons thyme leaves dried whole
• 6 ounce no-salt-added tomato paste canned
• 0.5 pound turkey sausage smoked sliced
• 1 tablespoon vegetable oil 
• 2 quarts water 

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Combine chicken and water in a Dutch oven; bring to a boil. Reduce heat; simmer 45 minutes. Cover; chill 8 hours.
2. Remove chicken; skim and discard fat from broth, reserving broth. Bone and chop chicken.
3. Place flour in a 15- x 10- x 1-inch jellyroll pan.
4. Bake at 350 for 1 hour or until very brown, stirring every 15 minutes. Set aside.
5. Coat a Dutch oven with cooking spray; add oil.
6. Place over medium heat until hot.
7. Add onion and next 4 ingredients; saute until tender.
8. Add thyme and next 3 ingredients.
9. Add browned flour; stir until smooth.
10. 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.
11. Serve over rice.