Combine the the first 11 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.