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 Celery stalk; root trimmed,
           - with 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 (optional)
  1 1/2 lb Medium shrimp; thawed
      1 lb Scallops
     16 oz Tomatoes
  7 1/2 oz Salsa
      2 c  Chicken stock
      2 c  Okra; diced
           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 tb butter until vegetables are tender; set aside.

  Saute shallots lightly in 2 tb 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 tb 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