Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Gulf Coast Chicken And Fish Jambalaya

Yield: 6 Servings

Ingredients and directions for this recipe

2 ts Dried oregano
1 1/2 ts Dried thyme
1 ts Dried basil
1 ts Paprika
3/4 ts Salt
1/2 ts Ground black pepper
1/4 ts Ground red pepper
3 Bacon slices
2 c Chopped onion
1 c Chopped celery
1 c Chopped green bell pepper
3 Cloves garlic; minced
1 lb Skinned and boned chicken
-breast halves; cubed
1 lb Grouper fillet; cut into 1"
-pieces
1 c Long-grain rice; uncooked
1 c Green onion; thin sliced,
-divided
2 cn Low-salt chicken broth; 10
-1/2 ounces each
1 cn Diced tomato; 14.5 ounce can
2 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, 1/2 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 1/2 cup green onions.

Yield: 6 servings

See also:
Previous recipe Gulaschsuppe (goulash Soup)
Next recipe Gulf Coast Crabcakes

Or try one of these recipes:
Coach Farm "creme Fraiche" With Fruit
Nut Crusted Emu Medallions