James's Chicken Breasts Shrimp Greens Gumbo
1 tbl paprika sweet
1 tbl 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
Method :
1 Pound boneless skinless chicken breast halves - 1/2-inch dice
1 pound medium shrimp - peeled 6 cups chopped mustard greens - IN ALL 3 cups
chopped onions - IN ALL 2 cups chopped green bell pepper 2 cups chopped celery
3 cups sliced okra - IN ALL 3 bay leaves
1 cup apple juice
6 tablespoons all-purpose flour - browned 3 cups defatted chicken stock 2 cups
defatted seafood stock 3 cups chopped collard greens 6 cups cooked long-grain
white rice
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 TABLESPOON of the seasoning mix.
Preheat a heavy 5-quart pot, preferably nonstick, 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, 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 the shrimp turn
pink and plump, about 3 to 4 minutes. Serve over the rice.