Chicken and Seafood Gumbo


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The secret to making a great gumbo is cooking each component separately. The dish can be made ahead, then assembled just before serving

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  • 2 medium white onions, peeled
  • 1 large stalk celery with leaves
  • 1/2 C. fresh parsley
  • 2 cloves garlic, peeled
  • 1 stick sweet butter (more if needed)
  • 2 shallots, peeled and minced
  • 3 lb. boneless chicken breasts
  • 1/2 tsp. thyme
  • 2 2/3 lb. medium-size frozen shrimp, thawed
  • 1 lb. scallops
  • 1 16 oz. can tomatoes
  • 1 7 1/2 oz. can salsa
  • 2 C. chicken stock, canned or homemade
  • 1 pkg. frozen whole okra, thawed, or 2 C. fresh diced okra
  • Salt to taste
  • Freshly ground black pepper to taste

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Put onion, celery, parsely and 1 clove garlic through Cuisinart or chop. Cook onion, celery, parsley and garlic together in 4 Tbs. butter until vegetables are tender; set aside. Sauté shallots lightly in 2 Tbs. 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 Tbs. 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!


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