Gulf Coast Chicken-and-Fish Jambalaya: Difference between revisions

2 teaspoons {{ingredientlink|name=dried oregano}}<br>

1 1/2 teaspoons {{ingredientlink|name=dried thyme}}<br>

1 teaspoon {{ingredientlink|name=dried basil}}<br>

1 teaspoon {{ingredientlink|name=paprika}}<br>

3/4 teaspoon {{ingredientlink|name=salt}}<br>

1/2 teaspoon ground {{ingredientlink|name=black pepper}}<br>

1/4 teaspoon ground {{ingredientlink|name=red pepper}}<br>

3 {{ingredientlink|name=bacon}}slices<br>

2 cups chopped {{ingredientlink|name=onion}}<br>

1 cup chopped {{ingredientlink|name=celery}}<br>

1 cup chopped {{ingredientlink|name=green bell pepper}}<br>

3 {{ingredientlink|name=garlic}}cloves, minced<br>

1 pound skinned, boned {{ingredientlink|name=chicken thigh}}s, cut into bite-size pieces<br>

1 pound {{ingredientlink|name=grouper}}or other firm {{ingredientlink|name=white fish}}fillets, cut into 1-inch pieces<br>

1 cup uncooked {{ingredientlink|name=long-grain rice}}<br>

1 cup thinly sliced {{ingredientlink|name=green onion}}tops, divided<br>

2 (10 1/2-ounce) cans low-salt {{ingredientlink|name=chicken broth}}<br>

1 (14.5-ounce) can diced {{ingredientlink|name=tomato}}es<br>

2 {{ingredientlink|name=bay leave}}s<br>