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.