Chicken & Shrimp Gumbo

Directions

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℉ (180℃) 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, 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.