Gulf coast chicken and fish jambalaya

Yield: 6 Servings

Measure Ingredient
2 teaspoons Dried oregano
1½ teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Paprika
¾ teaspoon Salt
½ teaspoon Ground black pepper
¼ teaspoon Ground red pepper
3 \N Bacon slices
2 cups Chopped onion
1 cup Chopped celery
1 cup Chopped green bell pepper
3 \N Cloves garlic; minced
1 pounds Skinned and boned chicken breast halves; cubed
1 pounds Grouper fillet; cut into 1\" pieces
1 cup Long-grain rice; uncooked
1 cup Green onion; thin sliced, divided
2 cans Low-salt chicken broth; 10 1/2 ounces each
1 can Diced tomato; 14.5 ounce can
2 \N Bay leaves

1. Conbine first seven ingredients in a bowl.

2. Cook bacon in a dutch oven over medium high heat until crisp. Remove bacon from pan; crumble and set aside. Reserve one tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and garlic to bacon drippings in pan. Sprinkle with half of the oregano mixture; saute for 10 minutes or until vegetables begin to brown, stirring frequently. Remove vegetables from pan.

3. Place remaining oregano mixture, chicken, and fish in a large zip-top plastic bag; seal and shake well. Add chicken mixture to pan; saute 5 minutes. Add vegetable mixture, rice, ½ cup green onions, broth, tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and ½ cup green onions.

Yield: 6 servings

Recipe by: Cooking Light - Jan/Feb 98 Posted to MC-Recipe Digest V1 #1002 by "jms@..." <jms@...> on Jan 11, 1998

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