Gulf Coast Chicken-and-Fish Jambalaya

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

Combine first 7 ingredients in a bowl.

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.

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.

Serving Size: 1 2/3 cups