Vincent Price's Chicken & Seafood Gumbo
Source of Recipe
hollywoodcookbook.com
List of Ingredients
2 medium white onions, peeled
1 large stalk celery with leaves
1/2 cup fresh parsley
2 cloves garlic, peeled
1 stick sweet butter (more if needed)
2 shallots, peeled and minced
3 lbs. boneless chicken breasts
1/2 tsp. thyme
2 2/3 lbs. medium-size frozen shrimp, thawed
1 lb. scallops
1 can (16 oz) tomatoes
1 can (7 1/2 oz) salsa
2 cups chicken stock, canned or homemade
1 pkg. frozen whole okra, thawed, or 2 cups fresh diced okra
salt to taste
freshly ground black pepper to taste Recipe
Put onion, celery, parsely and 1 clove garlic through Cuisinart or chop.
Cook onion, celery, parsley and garlic together in 4 tbsps. butter until vegetables are tender; set aside.
Saute' shallots lightly in 2 tbsps. butter in separate skillet; lift out shallots and reserve.
Brown chicken breasts on both sides in shallot butter. Cook chicken and cut into fairly large pieces, preferably same size as scallops.
Melt 2-3 tbsps. butter in separate skillet; press remaining garlic in melted butter; add thyme.
Saute' shrimp lightly in garlic butter until they 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 and seafood; cook 5 to 8 minutes before serving, making certain gumbo is piping hot.
Season to taste with salt and pepper. Delicious over hot, steaming rice!
"The secret to making a great gumbo is cooking each component separately. I flavor each separately. The dish can be made ahead, then assembled just before serving."
-----Vincent Price
|
|
member logon
