Ingredients
- 2 bay leaves
- 1 3/8 fish stock
- 1/2 okra (sliced)
- 1/2 cube
- 1/2 quart mustard greens (chopped)
- 1 quart rice (cooked)
- 1/2 quart chicken stock
- 1/2 quart collard greens (chopped)
- 1/2 quart onions (chopped)
- 1 3/8 cups green bell pepper (chopped)
- 5/8 pound chicken breast without skin (halves diced into)
- 5/8 cup apple juice
- 5/8 pound shrimp (peeled)
- 1 3/8 cups celery (chopped)
- 1/4 cup all purpose flour browned
- 2 teaspoons dry mustard
- 2 teaspoons paprika
- 1 3/8 teaspoons garlic powder
- 1 3/8 teaspoons salt
- 1 3/8 teaspoons onion powder
- 7/8 teaspoon oregano (dried)
- 1 teaspoon thyme (dried)
- 3/8 teaspoon cayenne
- 3/8 teaspoon pepper (white)
- 1/2 teaspoon black pepper
- 1 5/8 teaspoons basil (dried)
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.