New Chicken And Shrimp Gumbo
|Seasoning mix||1 Teaspoon|
|Sweet paprika||1 Tablespoon|
|Dry mustard||1 Tablespoon|
|Dried sweet basil||2 1⁄2 Teaspoon|
|Onion powder||2 Teaspoon|
|Garlic powder||2 Teaspoon|
|Dried thyme leaves||1 1⁄2 Teaspoon|
|Dried oregano leaves||1 1⁄4 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Chicken breast||1 Pound, diced into 1/2-inch cubes|
|Peeled shrimp||1 Pound (Use Medium Sized Variety)|
|Mustard greens||6 Cup (96 tbs), chopped (In All)|
|Chopped onions||3 Cup (48 tbs) (In All)|
|Chopped green bell peppers||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Sliced okra||3 Cup (48 tbs) (In All)|
|Apple juice||1 Cup (16 tbs)|
|All-purpose flour||6 Tablespoon, browned|
|Defatted chicken stock||3 Cup (48 tbs)|
|Defatted seafood stock||2 Cup (32 tbs)|
|Chopped collard greens||3 Cup (48 tbs)|
|Cooked long grain white rice||6 Cup (96 tbs)|
Combine the seasoning mix ingredients in a small bowl.
Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and sprinkle the shrimp with another tablespoon of the seasoning mix.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell peppers and the celery, 1 cup of the okra, and the bay leaves.
Cook, stirring occasionally to check for sticking, about 8 minutes.
Add the apple juice and remaining seasoning mix, stir, and cook until most of the liquid is absorbed, about 6 to 8 minutes.
Add the seasoned chicken, cover the pot, and cook 2 minutes.
Add the browned flour and stir until it is completely absorbed and a paste forms.
Cover and cook 1 minute.
Add both the stocks, stir well, cover, bring to a boil, and cook 3 minutes.
Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
Cover the pot and bring to a boil, about 5 minutes.
Add the seasoned shrimp, stir, bring to a boil, and cook until shrimp turn pink and plump, about 3 to 4 minutes.
Serve over the rice.