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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 Can 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

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