Bubba Gump Shrimp Co Shrimp and Chicken Gumbo

 This looks more like the gumbo I grew up eating. Hoping it taste as good.

1/2 cup All-Purpose Flour
2 pounds boneless, skinless Chicken Breasts
2 quarts Water
2 tablespoons 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 Thyme
1 teaspoon dried Oregano
1/2 teaspoon freshly ground Black Pepper to taste
3 Bay Leaves
One 14 1/2-ounce can Chicken Broth
One 8-ounce can Tomato Paste
1/2 pound smoked Sausage sliced
1 pound unpeeled medium fresh Shrimp
Hot cooked Rice to serve 

Preheat oven to 350°F.
To a Dutch oven or large cooking pot, add chicken and water.
Place over medium high heat and bring to a boil. Reduce heat. Simmer, uncovered, for about 45 minutes or until the chicken is done.
Remove from heat.
Remove chicken from the broth. Set aside to cool.
Strain the broth in a large container. Set aside.
When cooled to the touch, chop chicken into pieces. Set aside.
Place the flour in a 15 x 10 x 1-inch jelly roll pan.
Place pan in preheated oven. Bake for 45 minutes to 1 hour or until very brown, stirring every 15 minutes. Set aside.
Pour oil into the Dutch oven. Place back over medium high heat.
When oil is hot and shimmering, add onion, celery, green pepper, green onions and garlic. Cook, stirring constantly, until tender.
Add browned flour, thyme, oregano, black pepper and bay leaves. Cook, stirring until smooth.
Add reserved broth (from cooking the chicken earlier), chicken, canned broth, tomato paste and sausage. Bring mixture to a boil. Reduce heat, and simmer, uncovered, for 1 hour.
Peel and de-vein shrimp and remove tails.
Add to the broth mixture. Cover and simmer for 10 minutes or until the shrimp turn pink. Do not overcook the shrimp.
Remove and discard the bay leaves.
Serve hot over prepared rice.