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Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Paprika

  2. 2 teaspoons 10ml Dry mustard

  3. 1 2/3 teaspoons 8 1/3ml Dried basil

  4. 1 1/3 teaspoons 6.7ml Salt

  5. 1 1/3 teaspoons 6.7ml Onion powder

  6. 1 1/3 teaspoons 6.7ml Garlic powder

  7. 1 teaspoon 5ml Dried thyme

  8. 7/8 teaspoon 4.4ml Dried oregano

  9. 1/2 teaspoon 2 1/2ml Black pepper

  10. 1/3 teaspoon 1.7ml White pepper

  11. 1/3 teaspoon 1.7ml Cayenne

  12. 2/3 lb 302g / 10oz Chicken breast halves without skin diced into 1/2" cube

  13. 2/3 lb 302g / 10oz Shrimp - peeled and deveined

  14. 1/2 Mustard greens - chopped

  15. 1/2 Onions - chopped

  16. 1 1/3 cups 194g / 6.8oz Green bell pepper - chopped

  17. 1 1/3 cups 146g / 5.1oz Celery - chopped

  18. 1/2 Okra - sliced

  19. 2 Bay leaves

  20. 2/3 cup 157ml Apple juice

  21. 1/4 cup 15g / 1/2oz All-purpose flour - browned

  22. 1/2 Chicken stock

  23. 1 1/3 cups 315ml Fish stock

  24. 1/2 Collard greens - chopped

  25. 1 Cooked rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 350F, 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, ring to a boil, and cook until shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.

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