New Chicken And Shrimp Gumbo Recipe
Ingredients
| Seasoning mix | ||
| Sweet paprika | 1 Tablespoon | |
| Dry mustard | 1 Tablespoon | |
| 2 1/2 teaspoons dried sweet basil leaves | ||
| Salt | 2 Teaspoon | |
| Onion powder | 2 Teaspoon | |
| Garlic powder | 2 Teaspoon | |
| Dried thyme leaves | 1 1/2 Teaspoon | |
| Oregano leaves | 1 1/4 Teaspoon, dried | |
| Black pepper | 3/4 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Cayenne | 1/2 Teaspoon | |
| 1 pound chicken breast, diced into 1/2-inch cubes | ||
| Medium shrimp | 1 pound, peeled | |
| 6 cups chopped mustard greens, in all | ||
| 3 cups chopped onions, in all | ||
| Green bell peppers | 2 Cup (16 tbs), chopped | |
| Celery | 2 Cup (16 tbs), chopped | |
| 3 cups sliced okra, in all | ||
| Bay leaves | 3 | |
| Apple Juice | 1 Cup (16 tbs) | |
| 6 tablespoons all-purpose flour, browned | ||
| 3 cups defatted chicken stock | ||
| 2 cups defatted seafood stock | ||
| Collard greens | 3 Cup (16 tbs), chopped | |
| 6 cups cooked long-grain white rice | ||
Directions
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°, 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 shrimp turn pink and plump, about 3 to 4 minutes.
Serve over the rice.
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°, 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 shrimp turn pink and plump, about 3 to 4 minutes.
Serve over the rice.
Chef
