Gulf coast chicken and fish jambalaya
6 Servings
Ingredients
| Quantity | 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 | Bacon slices | |
| 2 | cups | Chopped onion |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped green bell pepper |
| 3 | 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 | Bay leaves | |
Directions
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