Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Seasoning Mix:
  1              Tbsp.  sweet paprika
  1              Tbsp.  dry mustard
  2 1/2           tsp.  dried basil
  2               tsp.  salt
  2               tsp.  onion powder
  2               tsp.  garlic powder
  1 1/2           tsp.  dried thyme
  1 1/4           tsp.  dried oregano
     3/4          tsp.  black pepper
     1/2          tsp.  white pepper
     1/2          tsp.  cayenne pepper
                        GUMBO:
  1                lb.  boneless        skinless chicken
                        breasts, in 1/2-inch dice
  1                lb.  medium shrimp   peeled & deveined
  6                 c.  mustard greens  chopped
  3                 c.  onions  chopped
  2                 c.  bell peppers    chopped
  2                 c.  celery  chopped
  3                 c.  fresh okra      sliced
  3                     bay leaves
  1                 c.  apple juice
  6              Tbsp.  browned flour
  3                 c.  chicken broth   defatted
  2                 c.  seafood stock   defatted
  3                 c.  collard greens  chopped
                        Hot cooked rice

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

Nutritional Information:

320 Calories (kcal); 3g Total Fat; (7% calories from fat); 9g Protein; 74g Carbohydrate; 0mg Cholesterol; 4294mg Sodium