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1
Combine the the first 11 ingredients in a small bowl.
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2
Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and.
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3
sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
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4
Preheat a heavy 5-quart pot over high heat to 350u00b0,about 4 minutes.
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5
Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell.
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6
peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,.
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7
stirring occasionally to check for sticking, about 8 minutes.
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8
Add the apple juice and remaining seasoning mix, stir, and cook until.
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9
most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned.
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10
chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir.
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11
until it is completely absorbed and a paste forms. Cover and cook 1 minute.
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12
Add both the stocks, stir well, cover, and bring to a boil, and cook 3.
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13
minutes. Add the collard greens, the remaining mustard greens, onions, and.
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14
okra, and mix thoroughly. Cover the pot and bring to a boil, about 5.
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15
minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until.
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16
shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.
