Subj : 10/12 Nat'l Gumbo Day - 3 To : All From : Dave Drum Date : Fri Oct 11 2024 17:54:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vincent Price's Chicken & Seafood Gumbo Categories: Poultry, Seafood, Herbs, Vegetables Yield: 8 Servings 2 md White onions; peeled 1 lg Stalk celery; root trimmed, - w/leaves 1/2 c Fresh parsley 2 cl Garlic; peeled 1/4 lb Sweet butter; more as - needed 2 Shallots; peeled, minced 3 lb Boneless chicken 1/2 ts Thyme; opt 1 1/2 lb Medium shrimp; thawed 1 lb Scallops 16 oz Oz tomatoes 7 1/2 oz Salsa 2 c Chicken stock 2 c Diced okra Salt & fresh ground pepper Put onion, celery, parsley and 1 clove garlic through Cusinart (food processor) or chop. Cook onion, celery, parsley and garlic together in 4 tablespoons butter until vegetables are tender; set aside. Saute shallots lightly in 2 tablespoons butter in separate skillet; lift out shallots, reserve. Brown chicken breasts on both sides in shallot butter. Cook chicken, cut into fairly large pieces, preferably same size as scallops. Melt 2 or 3 tablespoons butter in separate skillet; press remaining garlic clove in melted butter, add thyme. Saute shrimp lightly until they just begin to turn pink, lift out. Lightly brown scallops in remaining butter; set aside. Combine onion-parsley mixture with tomatoes, salsa and chicken stock, simmer over low heat uncovered until flavors "marry" and volume is slightly reduced. Thirty minutes before serving, reheat tomato-vegetable stock with chicken. Add okra, seafood and cook 5 to 8 minutes before serving, making certain gumbo is piping hot. Season to taste with salt, pepper. Delicious over hot steaming rice. Source: Celebrity Cookbook column, Dubuque, Iowa Telegraph Herald newspaper, Apr 29, 1979. RECIPE FROM: https://www.recipelink.com Uncle Dirty Dave's Archives MMMMM .... "Against stupidity the gods themselves contend in vain"Fredrich von chiller --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .