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1
Combine the seasoning mix ingredients in a small bowl.
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2
Sprinkle the diced chicken with 2 tablespoons of the seasoning mix.
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3
Preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.
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4
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.
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5
Cook, stirring occasionally to check for sticking, about 8 minutes.
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6
Add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, about 6 to 8 minutes.
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7
Add the seasoned chicken and the sliced andouille, cover the pot and cook 2 minutes.
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8
Add the browned flour and stir until it is completely absorbed and a paste forms.
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9
Cover and cook 1 minute.
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10
Add the chicken stock, stir well, cover and bring to a boil.
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11
Cook 5 minutes.
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12
Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
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13
Cover the pot and bring to a boil, about 5 minutes.
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14
Serve over the rice.
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15
Browning Flour:
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16
Preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.
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17
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.
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18
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.
