We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.

New Chicken And Shrimp Gumbo,

0
(0)
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 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 <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


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?