Low Fat Chicken And Shrimp Gumbo - cooking recipe

Ingredients

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 lb chicken breast, diced into 1/2-inch cube
2/3 lb shrimp, peeled & deveined
1/2 quart mustard greens, chopped
1/2 quart onion, chopped
1 1/3 cups green bell peppers, 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 the first 11 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\u00b0,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.