Chicken & Shrimp Gumbo
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 2 | teaspoons |
paprika
|
|
| 2 | teaspoons |
dry mustard
|
|
| 1 ⅔ | teaspoons |
basil
dried |
*
|
| 1 ⅓ | teaspoons |
salt
|
|
| 1 ⅓ | teaspoons |
onion powder
|
|
| 1 ⅓ | teaspoons |
garlic powder
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| ⅞ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
black pepper
|
|
| ⅓ | teaspoon |
white pepper
|
|
| ⅓ | teaspoon |
cayenne pepper
|
|
| Other ingredients | |||
| ⅔ | pound |
chicken breast halves, boneless, skinless
diced into 1/2 inch cubes |
|
| ⅔ | pound |
shrimp
peeled & cut, deveined |
|
| ½ | quart |
mustard greens
chopped |
*
|
| ½ | quart |
onions
chopped |
*
|
| 1 ⅓ | cups |
green bell peppers
chopped |
|
| 1 ⅓ | cups |
celery
chopped |
|
| ½ | quart |
okra
sliced |
*
|
| 2 | each |
bay leaves
|
*
|
| ⅔ | cup |
apple juice
|
|
| ¼ | cup |
all-purpose flour
browned |
|
| ½ | quart |
chicken broth
|
*
|
| 1 ⅓ | cups |
fish stock
|
|
| ½ | quart |
collard greens
chopped |
* |
| 1 | quart |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 1E+1 | ml |
paprika
|
|
| 1E+1 | ml |
dry mustard
|
|
| 8.3 | ml |
basil
dried |
*
|
| 6.7 | ml |
salt
|
|
| 6.7 | ml |
onion powder
|
|
| 6.7 | ml |
garlic powder
|
|
| 5 | ml |
thyme
dried |
*
|
| 4.4 | ml |
oregano
dried |
|
| 2.5 | ml |
black pepper
|
|
| 1.7 | ml |
white pepper
|
|
| 1.7 | ml |
cayenne pepper
|
|
| Other ingredients | |||
| 302.4 | g |
chicken breast halves, boneless, skinless
diced into 1/2 inch cubes |
|
| 302.4 | g |
shrimp
peeled & cut, deveined |
|
| 0.5 | l |
mustard greens
chopped |
*
|
| 0.5 | l |
onions
chopped |
*
|
| 315 | ml |
green bell peppers
chopped |
|
| 315 | ml |
celery
chopped |
|
| 0.5 | l |
okra
sliced |
*
|
| 2 | each |
bay leaves
|
*
|
| 158 | ml |
apple juice
|
|
| 59 | ml |
all-purpose flour
browned |
|
| 0.5 | l |
chicken broth
|
*
|
| 315 | ml |
fish stock
|
|
| 0.5 | l |
collard greens
chopped |
* |
| 0.9 | l |
rice
cooked |
*
|
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.
