Gulf Coast Chicken-and-Fish Jambalaya: Difference between revisions
New page: 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... |
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Gulf Coast Chicken-and-Fish Jambalaya | Gulf Coast Chicken-and-Fish Jambalaya<br> | ||
2 teaspoons dried oregano | 2 teaspoons dried oregano<br> | ||
1 1/2 teaspoons dried thyme | 1 1/2 teaspoons dried thyme<br> | ||
1 teaspoon dried basil | 1 teaspoon dried basil<br> | ||
1 teaspoon paprika | 1 teaspoon paprika<br> | ||
3/4 teaspoon salt | 3/4 teaspoon salt<br> | ||
1/2 teaspoon ground black pepper | 1/2 teaspoon ground black pepper<br> | ||
1/4 teaspoon ground red pepper | 1/4 teaspoon ground red pepper<br> | ||
3 bacon slices | 3 bacon slices<br> | ||
2 cups chopped onion | 2 cups chopped onion<br> | ||
1 cup chopped celery | 1 cup chopped celery<br> | ||
1 cup chopped green bell pepper | 1 cup chopped green bell pepper<br> | ||
3 garlic cloves, minced | 3 garlic cloves, minced<br> | ||
1 pound skinned, boned chicken thighs, cut into bite-size pieces | 1 pound skinned, boned chicken thighs, cut into bite-size pieces<br> | ||
1 pound grouper or other firm white fish fillets, cut into 1-inch pieces | 1 pound grouper or other firm white fish fillets, cut into 1-inch pieces<br> | ||
1 cup uncooked long-grain rice | 1 cup uncooked long-grain rice<br> | ||
1 cup thinly sliced green onion tops, divided | 1 cup thinly sliced green onion tops, divided<br> | ||
2 (10 1/2-ounce) cans low-salt chicken broth | 2 (10 1/2-ounce) cans low-salt chicken broth<br> | ||
1 (14.5-ounce) can diced tomatoes | 1 (14.5-ounce) can diced tomatoes<br> | ||
2 bay leaves | 2 bay leaves<br> | ||
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Combine 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> | |||
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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 leaves. Garnish with crumbled bacon and 1/2 cup green onions.<br> | |||
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Yield: 6 servings (serving size: 1 2/3cups)<br> | |||
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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<br> | |||
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Cooking Light, JANUARY 1998<br> | |||
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 |
Revision as of 03:21, 4 December 2007
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 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
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.
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