New Chicken And Shrimp Gumbo,

Nativity scenes and Christmas cards make the birthing place of Jesus like something out of a “Tennessee Made-for-Television Christmas Special” with Garth Brooks sitting on a bale of hay strumming some of our Holiday favorites in a clean barn with domesticated animals and seats for the children to drink their hot chocolate. Clearly this was not the case for Joseph and Mary. The conditions were crude. We can assume animals were present, but the text never confirms it. Animals probably were at some time housed there since Jesus was placed in a manger, which is a feeding trough for animals. The whole place smelled not only from animal droppings, but also from poverty, scandal, insignificance, helplessness, humiliation and embarrassment.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Paul prudho, Seafood	4	Servings

INGREDIENTS

2	t	Paprika
2	t	Dry mustard
1 2/3	t	Dried basil
1 1/3	t	Salt
1 1/3	t	Onion powder
1 1/3	t	Garlic powder
1	t	Dried thyme
7/8	t	Dried oregano
1/2	t	Black pepper
1/3	t	White pepper
1/3	t	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

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 350Â°,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 <gringo@interaccess.com> on Jul 8, 1997

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 369 Calories From Fat: 29 Total Fat: 6.3g Cholesterol: 163.9mg Sodium: 1817.6mg Potassium: 2813.5mg Carbohydrates: 128.4g Fiber: 5.9g Sugar: 13.5g Protein: 42.7g

And what is the prescribed response? Is it to walk down an aisle? Is it to fill out a card, or to lift up a hand? Is it to make an appointment with a preacher, or to decide to be baptized and join the church? While any of those things may be involved, none of them necessarily is. The response of the Good News – the message that Paul preached and other Christians preached throughout the New Testament – is to repent and believe. Once we’ve heard the truth about our own sin and God’s holiness, about His love in sending Christ, and about Christ’s death and resurrection for our justification, then, as instructed by the first words of Jesus recorded in Mark’s gospel, our response is to “Repent and believe the good news!” (1:15).

Mark Dever