Combine chicken and water in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done. Remove chicken from broth; set aside to cool. Strain broth, if desired, and transfer to a large container; set aside. Bone and chop chicken; set aside.
Place flour in a 15x1x1 inch jellyroll pan. Bake at 35 degrees for 45 minutes to 1 hour or until very brown; stirring every 15 minutes. Set aside.
Cook onion and next 4 ingredients in oil in Dutch oven over medium-high heat, stirring constantly, until tender. Add browned flour, thyme, and next 3 ingredients, stirring 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 1 minutes or until shrimp turn pink. Remove and discard bay leaves.
Serve over rice. Yield: 4 1/2 quarts
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