Gulf Coast Chicken-and-Fish Jambalaya |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 teaspoons dried oregano |
1 1/2 teaspoons dried thyme |
1 teaspoon dried basil |
1 teaspoon paprika |
3/4 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground red pepper |
3 bacon slices |
2 cups chopped onion |
1 cup chopped celery |
1 cup chopped green bell pepper |
3 garlic cloves, minced |
1 pound skinned, boned chicken thighs, cut into bite-size pieces |
1 pound grouper or other firm white fish fillets, cut into 1-inch pieces |
1 cup uncooked long-grain rice |
1 cup thinly sliced green onion tops, divided |
2 (10 1/2-ounce) cans low-salt chicken broth |
1 (14.5-ounce) can diced tomatoes |
2 bay leaves |
Directions:
1. Combine first 7 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 1 tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and garlic to bacon drippings in pan. Sprinkle with half of oregano mixture; sauté 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; sauté 5 minutes. Add vegetable mixture, rice, 1/2 cup green onions, broth, tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions.
|
|