CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a5678   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   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   
       
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