Preparation:
Combine seasoning mix in small bowl. Sprinkle diced chicken with 1 Tbsp.
seasoning mix, and sprinkle
shrimp with another Tbsp. of mix. Preheat heavy 5 qt. pot over high heat.
Add 3 c. mustard greens, 2
c. onions, all of the bell peppers and celery, 1 c. okra, and the bay leaves.
Cook, stirring occasionally to
check for sticking, about 8 minutes. Add apple juice and remaining
seasoning mix and cook until most of
liquid is absorbed, about 6 to 8 minutes. Add seasoned chicken, cover pot,
and cook 2 minutes.
Add browned flour and stir until completely absorbed and a paste forms.
Cover and cook 1 minute.
Add both stocks, stir well, cover and bring to a boil, and cook 3 minutes.
Add collard greens, remaining
mustard greens, onions and okra, and mix thoroughly. Cover pot and bring to a
boil, cooking 5 minutes.
Add seasoned shrimp, stir, bring to boil and cook until shrimp turn pink, 3
to 4 minutes. Serve over rice.
Makes 12 cups, enough for 12 appetizer portions or 6 to 8 main dish |
