| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Paul prudho, Seafood | 4 | Servings | |
INGREDIENTS
| 2 | ts | Paprika |
| 2 | ts | Dry mustard |
| 1 2/3 | ts | Dried basil |
| 1 1/3 | ts | Salt |
| 1 1/3 | ts | Onion powder |
| 1 1/3 | ts | Garlic powder |
| 1 | ts | Dried thyme |
| 7/8 | ts | Dried oregano |
| 1/2 | ts | Black pepper |
| 1/3 | ts | White pepper |
| 1/3 | ts | Cayenne |
| 2/3 | lb | Chicken breast halves without skin, diced into 1/2" cube |
| 2/3 | lb | Shrimp, peeled & deveined |
| 1/2 | qt | Mustard greens, chopped |
| 1/2 | qt | Onions, chopped |
| 1 1/3 | c | Green bell pepper, chopped |
| 1 1/3 | c | Celery, chopped |
| 1/2 | qt | Okra, sliced |
| 2 | Bay leaves | |
| 2/3 | c | Apple juice |
| 1/4 | c | All-purpose flour, browned |
| 1/2 | qt | Chicken stock |
| 1 1/3 | c | Fish stock |
| 1/2 | qt | Collard greens, chopped |
| 1 | qt | Cooked rice |
INSTRUCTIONS
SEASONING MIX REMAINDER 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 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, 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, bring to a boil, and cook until shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice. NOTES : Verry good even though I couldn't find okra. I also substituted chicken sausage for the chicken. Recipe by: Paul Prudhomme's Fork in the Road Posted to MC-Recipe Digest V1 #654 by Robin Greene <[email protected]> on Jul 8, 1997
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