Subj : 10/12 Nat'l Gumbo Day - 3
To : All
From : Dave Drum
Date : Fri Oct 11 2024 05:53 pm
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
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