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MSGID: 1:18/200@fidonet 668a567d
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TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
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
 
MMMMM

... "Against stupidity the gods themselves contend in vain"Fredrich von
chiller
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