Gulf Coast Chicken And Fish Jambalaya

Recipe Ingredients

2 teaspoons	10ml	Dried oregano
1 1/2 teaspoons	7.5ml	Dried thyme
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Paprika
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Ground black pepper
1/4 teaspoon	1.3ml	Ground red pepper
3		Bacon slices
2 cups	125g / 4.4oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped green bell pepper
3		Garlic - minced
1 lb	454g / 16oz	Skinned and boned chicken breast halves - cubed
1 lb	454g / 16oz	Grouper fillet - cut into 1" pieces
1 cup	160g / 5.6oz	Long-grain rice - uncooked
1 cup	62g / 2.2oz	Green onion - thin sliced, divided
2		Low-salt chicken broth - 10 1/2 ounces each
1		Diced tomato - 14.5 ounce can
2		Bay leaves

Recipe Instructions

1. Combine 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

Source:
Cooking Light - Jan/Feb 98

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