Lynn's Whole Chicken Shrimp Gumbo
2 tsp Paprika
2 tsp Dry mustard
1 2/3 tsp Dried basil
1 1/3 tsp Salt
1 1/3 tsp Onion powder
1 1/3 tsp Garlic powder
1 tsp Dried thyme
7/8 tsp Dried oregano
1/2 tsp Black pepper
1/3 tsp White pepper
1/3 tsp Cayenne
REMAINDER
2/3 lb Chicken breast halves without skin, diced into 1/2" cube
2/3 lb Shrimp, peeled & deveined
1/2 qt Mustard greens, chopped
1/2 qt Onions, chopped
1 1/3 cup Green bell pepper, chopped
1 1/3 cup Celery, chopped
1/2 qt Okra, sliced
2 x Bay leaves
2/3 cup Apple juice
1/4 cup All-purpose flour, browned
1/2 qt Chicken stock
1 1/3 cup Fish stock
1/2 qt Collard greens, chopped
1 qt Cooked rice
Method :
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 350 ,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.
oblation: an offering.