New chicken and shrimp gumbo,

Yield: 4 Servings

Measure Ingredient
2 teaspoons Paprika
2 teaspoons Dry mustard
1⅔ teaspoon Dried basil
1⅓ teaspoon Salt
1⅓ teaspoon Onion powder
1⅓ teaspoon Garlic powder
1 teaspoon Dried thyme
⅞ teaspoon Dried oregano
½ teaspoon Black pepper
⅓ teaspoon White pepper
⅓ teaspoon Cayenne
⅔ pounds Chicken breast halves without skin, diced into 1/2" cube
⅔ pounds Shrimp, peeled & deveined
½ quart Mustard greens, chopped
½ quart Onions, chopped
1⅓ cup Green bell pepper, chopped
1⅓ cup Celery, chopped
½ quart Okra, sliced
2 Bay leaves
⅔ cup Apple juice
¼ cup All-purpose flour, browned
½ quart Chicken stock
1⅓ cup Fish stock
½ quart Collard greens, chopped
1 quart Cooked rice



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 1 tablespoon of the seasoning mix. Preheat a heavy 5-quart pot 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, and 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 rice.

NOTES : Verry good even though I couldn't find okra. I also substituted chicken sausage for the chicken.

Recipe by: Paul Prudhomme's Fork in the Road Posted to MC-Recipe Digest V1 #654 by Robin Greene <gringo@...> on Jul 8, 1997

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