Gulf Coast Chicken-and-Fish Jambalaya: Difference between revisions
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2 teaspoons {{ingredientlink|name=dried oregano}}<br> | '''2''' teaspoons {{ingredientlink|name=dried oregano}}<br> | ||
1 1/2 teaspoons {{ingredientlink|name=dried thyme}}<br> | '''1 1/2''' teaspoons {{ingredientlink|name=dried thyme}}<br> | ||
1 teaspoon {{ingredientlink|name=dried basil}}<br> | '''1''' teaspoon {{ingredientlink|name=dried basil}}<br> | ||
1 teaspoon {{ingredientlink|name=paprika}}<br> | '''1''' teaspoon {{ingredientlink|name=paprika}}<br> | ||
3/4 teaspoon {{ingredientlink|name=salt}}<br> | '''3/4''' teaspoon {{ingredientlink|name=salt}}<br> | ||
1/2 teaspoon ground {{ingredientlink|name=black pepper}}<br> | '''1/2''' teaspoon ground {{ingredientlink|name=black pepper}}<br> | ||
1/4 teaspoon ground red pepper<br> | '''1/4''' teaspoon ground {{ingredientlink|name=red pepper}}<br> | ||
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3 bacon slices<br> | '''3''' {{ingredientlink|name=bacon}}slices<br> | ||
2 cups chopped onion<br> | '''2''' cups chopped {{ingredientlink|name=onion}}<br> | ||
1 cup chopped celery<br> | '''1''' cup chopped {{ingredientlink|name=celery}}<br> | ||
1 cup chopped green bell pepper<br> | '''1''' cup chopped {{ingredientlink|name=green bell pepper}}<br> | ||
3 garlic cloves, minced<br> | '''3''' {{ingredientlink|name=garlic}}cloves, minced<br> | ||
1 pound skinned, boned chicken | '''1''' pound skinned, boned {{ingredientlink|name=chicken thigh}}s, cut into bite-size pieces<br> | ||
1 pound grouper or other firm white fish fillets, cut into 1-inch pieces<br> | '''1''' pound {{ingredientlink|name=grouper}}or other firm {{ingredientlink|name=white fish}}fillets, cut into 1-inch pieces<br> | ||
1 cup uncooked long-grain rice<br> | '''1''' cup uncooked {{ingredientlink|name=long-grain rice}}<br> | ||
1 cup thinly sliced green onion tops, divided<br> | '''1''' cup thinly sliced {{ingredientlink|name=green onion}}tops, divided<br> | ||
2 (10 1/2-ounce) cans low-salt chicken broth<br> | '''2''' ('''10 1/2'''-ounce) cans low-salt {{ingredientlink|name=chicken broth}}<br> | ||
1 (14.5-ounce) can diced | '''1''' ('''14.5'''-ounce) can diced {{ingredientlink|name=tomato}}es<br> | ||
2 bay | '''2''' {{ingredientlink|name=bay leave}}s<br> | ||
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Create '''oregano mixture''' by combining first 7 ingredients in a bowl.<br> | |||
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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.<br> | Cook {{ingredientlink|name=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 {{ingredientlink|name=onion}}, {{ingredientlink|name=celery}}, {{ingredientlink|name=green bell pepper}}, and {{ingredientlink|name=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.<br> | ||
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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 | Place remaining '''oregano mixture''', {{ingredientlink|name=chicken thigh}}s, and fish in a large zip-top plastic bag; seal and shake well. Add chicken thigh 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 {{ingredientlink|name=bay leave}}s. Garnish with crumbled bacon and 1/2 cup green onions.<br> | ||
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Cooking Light, JANUARY 1998<br> | Cooking Light, JANUARY 1998<br> | ||
[[Category:Seafood]] | |||
[[Category:Chicken]] | |||
[[Category:Main Dish]] | |||
[[Category:Dinner]] | |||
Latest revision as of 22:50, 19 October 2024
Gulf Coast Chicken-and-Fish Jambalaya
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 baconslices
2 cups chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
3 garliccloves, minced
1 pound skinned, boned chicken thighs, cut into bite-size pieces
1 pound grouperor other firm white fishfillets, cut into 1-inch pieces
1 cup uncooked long-grain rice
1 cup thinly sliced green oniontops, divided
2 (10 1/2-ounce) cans low-salt chicken broth
1 (14.5-ounce) can diced tomatoes
2 bay leaves
Create oregano mixture by combining first 7 ingredients in a bowl.
Cook baconin 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, green bell pepper, and garlicto 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 thighs, and fish in a large zip-top plastic bag; seal and shake well. Add chicken thigh 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.
Yield: 6 servings (serving size: 1 2/3cups)
CALORIES 363 (17% from fat); FAT 6.8g (sat 2g,mono 2g,poly 1.4g); PROTEIN 36.5g; CHOLESTEROL 96mg; CALCIUM 108mg; SODIUM 587mg; FIBER 4g; IRON 4.7mg; CARBOHYDRATE 38.5g
Cooking Light, JANUARY 1998
