Chicken And Andouille Gumbo - cooking recipe

Ingredients

Seasoning Mix
1 tablespoon sweet paprika
1 tablespoon dry mustard
2 1/2 teaspoons dried sweet basil leaves
2 teaspoons salt
2 teaspoons onion powder
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
Gumbo
1 lb boneless skinless chicken breast, diced
8 ounces andouille sausages, sliced
6 cups chopped mustard greens
3 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 cups chopped okra
3 bay leaves
1 cup apple juice
6 tablespoons all-purpose flour, browned
5 cups fat-free chicken broth
3 cups collard greens
6 cups cooked rice (I use brown)

Preparation

Combine the seasoning mix ingredients in a small bowl.
Sprinkle the diced chicken with 2 tablespoons of the seasoning mix.
Preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.
add 3 cups of the mustard greens, 2 cups of the onions, all of the bell pepper and the celery, 1 cup of 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 and the sliced andouille, 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 the chicken stock, stir well, cover and bring to a boil.
Cook 5 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.
Serve over the rice.
Browning Flour:
Preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.
Add the flour and stir with a wire whisk to break up all lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously.
As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take abut 6 minutes. Sift the browned flour and set aside until needed in the recipe.