Ingredients
3 lb. boneless chicken breasts
2 2/3 lb. shrimp, thawed, medium-size , frozen
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
1/2 tsp. thyme
1 lb. scallops
16 oz. tomatoes
7 1/2 oz. salsa
2 cup chicken stock, canned or homemade
1 pkg. whole okra, thawed, or 2 cup fresh diced okra, frozen
salt, to taste
freshly ground black pepper , to taste
Preparation
Put onion, celery, parsely and 1 clove garlic through Cuisinart or chop.
Cook onion, celery, parsley and garlic together in 4 tbsp. butter until vegetables are tender; set aside.
Sauté shallots lightly in 2 tbsp. 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 tbsp. 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.
30 minutes before serving, reheat tomato-vegetable stock with chicken.
Add okra and seafood; cook 5-8 minutes before serving, making certain gumbo is piping hot.
Season to taste with salt and pepper.
Delicious over hot, steaming rice!
