Ingredients:

  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 and 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

Preparation:

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 350F, 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, ring to a boil, and cook until shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.