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

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>

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 onion, 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>

Place remaining oregano mixture, {{ingredientlink|name=chicken thigh}}s, 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>