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Vincent Price Chicken and Seafood Gumbo




Source of Recipe


Internet


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 teaspoon. 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, parsley and 1 clove garlic through Cuisinart or chop.
Cook onion, celery, parsley and garlic together in 4 tablespoons butter until vegetables are tender; set aside.
Sauté' shallots lightly in 2 tablespoons. 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 tablespoons butter in separate skillet; press remaining garlic in melted butter; add thyme.
Sauté' 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.