New Chicken and Shrimp Gumbo,****

* Exported from MasterCook *

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.