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 couldnt find okra. I also substituted chicken sausage for the chicken. Recipe by: Paul Prudhommes Fork in the Road Posted to MC-Recipe Digest V1 #654 by Robin Greene
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|Serving Size: 1 Serving (1458g)|
|Recipe Makes: 4|
|Calories from Fat: 138 (12%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 169.3mg||52 %|
|Sodium 793.5mg||27 %|
|Potassium 1488.8mg||39 %|
|Total Carbohydrate 189.1g||56 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 172.9g|
|Protein 59.1g||84 %|
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Calories per serving: 1142
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