SEASONING MIX 2 teaspoons paprika 2 teaspoons dry mustard 1 2/3 teaspoons dried basil 1 1/3 teaspoons salt 1 1/3 teaspoons onion powder 1 1/3 teaspoons garlic powder 1 teaspoon dried thyme 7/8 teaspoon dried oregano 1/2 teaspoon black pepper 1/3 teaspoon white pepper 1/3 teaspoon cayenne 2/3 pound chicken breast halves without skin -- diced into 1/2" cube 2/3 pound shrimp -- peeled & deveined 1/2 quart mustard greens -- chopped 1/2 quart onions -- chopped 1 1/3 cups green bell pepper -- chopped 1 1/3 cups celery -- chopped 1/2 quart okra -- sliced 2 bay leaves 2/3 cup apple juice 1/4 cup all-purpose flour -- browned 1/2 quart chicken stock 1 1/3 cups fish stock 1/2 quart collard greens -- chopped 1 quart cooked rice 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.
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