Preparation / Directions:
1 pound boneless skinless chicken breast halves -- 1/2-inch dice
1 pound medium shrimp -- peeled
6 cups chopped mustard greens -- IN ALL
3 cups chopped onions -- IN ALL
2 cups chopped green bell pepper
2 cups chopped celery
3 cups sliced okra -- IN ALL
3 bay leaves
1 cup apple juice
6 tablespoons all-purpose flour -- browned
3 cups defatted chicken stock
2 cups defatted seafood stock
3 cups chopped collard greens
6 cups cooked long-grain white 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 TABLESPOON of the seasoning mix.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 F,
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, 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 the shrimp turn pink
and plump, about 3 to 4 minutes. Serve over the rice.
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