Yield: 4 Servings
|2 teaspoons||Dry mustard|
|1⅔ teaspoon||Dried basil|
|1⅓ teaspoon||Onion powder|
|1⅓ teaspoon||Garlic powder|
|1 teaspoon||Dried thyme|
|⅞ teaspoon||Dried oregano|
|½ teaspoon||Black pepper|
|⅓ teaspoon||White pepper|
|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|
|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