New chicken and shrimp gumbo,****

 
                     New Chicken and Shrimp Gumbo,****
 
 Recipe By     : Paul Prudhomme's Fork in the Road
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Paul Prudhomme                   Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SEASONING MIX
    2      teaspoons     paprika
    2      teaspoons     dry mustard
    1 2/3  teaspoons     dried basil
    1 1/3  teaspoons     salt
    1 1/3  teaspoons     onion powder
    1 1/3  teaspoons     garlic powder
    1      teaspoon      dried thyme
      7/8  teaspoon      dried oregano
      1/2  teaspoon      black pepper
      1/3  teaspoon      white pepper
      1/3  teaspoon      cayenne
 					
      2/3  pound         chicken breast halves without skin -- diced into
 1/2" cube
      2/3  pound         shrimp -- peeled & deveined
      1/2  quart         mustard greens -- chopped
      1/2  quart         onions -- chopped
    1 1/3  cups          green bell pepper -- chopped
    1 1/3  cups          celery -- chopped
      1/2  quart         okra -- sliced
    2                    bay leaves
      2/3  cup           apple juice
      1/4  cup           all-purpose flour -- browned
      1/2  quart         chicken stock
    1 1/3  cups          fish stock
      1/2  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.
 
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 NOTES : Verry good even though I couldn't find okra. I also substituted
 chicken sausage for the chicken.