New chicken and shrimp gumbo

1. 1 pound boneless skinless chicken breast halves -- ½-inch di ce 1 pound medium shrimp -- peeled 6 cups chopped mustard greens -- in all 3 cups chopped onions -- in all 2 cups chopped green bell pepper 2 cups chopped celery 3 cups sliced okra -- in all 3 all-purpose flour -- browned 3 cups defatted chicken stock 2 cups defatted seafood stock 3 cups chopped collard greens 6 cups cooked long-grain white rice bay leaves 1 cup apple juice 6 tablespoons combine the seasoning mix ingredients in a small bowl.
2. Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and sprinkle the shrimp with another tablespoon of the seasoning mix. Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°F, about 4 minutes.
3. 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.
4. Cook, stirring occasionally to check for sticking, about 8 minutes.
5. Add the apple juice and remaining seasoning mix, stir, and cook until most of the liquid is absorbed, about 6 to 8 minutes.
6. Add the seasoned chicken, cover the pot, and cook 2 minutes.
7. Add the browned flour and stir until it is completely absorbed and a paste forms.
8. Cover and cook 1 minute.
9. Add both the stocks, stir well, cover, bring to a boil, and cook 3 minutes.
10. Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
11. Cover the pot and bring to a boil, about 5 minutes.
12. Add the seasoned shrimp, stir, bring to a boil, and cook until the shrimp turn pink and plump, about 3 to 4 minutes.
13. Serve over the rice.
14. Per 1-cup serving: calories 289 protein 26g fat 3g carbohydrates 40g 8% calories from fat recipe by : paul prudhomme in "fork in the road".