*  Exported from  MasterCook  *

                    New Chicken and Shrimp Gumbo ****

Recipe By     : Paul Prudhomme's Fork in the Road
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Seasoning Mix:
   2      ts            Paprika
   2      ts            Dry mustard
   1 2/3  ts            Dried basil
   1 1/3  ts            Salt
   1 1/3  ts            Onion powder
   1 1/3  ts            Garlic powder
   1      ts            Dried thyme
     7/8  ts            Dried oregano
     1/2  ts            Black pepper
     1/3  ts            White pepper
     1/3  ts            Cayenne
     2/3  lb            Chicken breast halves --
                        - skinless, diced 1/2"
     2/3  lb            Shrimp -- peeled & deveined
     1/2  qt            Mustard greens -- chopped
     1/2  qt            Onions -- chopped
   1 1/3  c             Green bell pepper -- chopped
   1 1/3  c             Celery -- chopped
     1/2  qt            Okra -- sliced
   2                    Bay leaves
     2/3  c             Apple juice
     1/4  c             All-purpose flour -- browned
     1/2  qt            Chicken stock
   1 1/3  c             Fish stock
     1/2  qt            Collard greens -- chopped
   1      qt            Cooked rice

Combine the seasoning mix ingredients in a small bowl.

Sprinkle the diced chicken with 1 tb of the seasoning mix, and
sprinkle the shrimp with another 1 tb of the seasoning mix.

Preheat a heavy 5 qt pot over high heat to 350°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.

Notes:

Very good even though I couldn't find okra. I also substituted
chicken sausage for the chicken.


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