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

Line 16:

1 cup chopped {{ingredientlink|name=celery}}

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

3 {{ingredientlink|name=garlic}} cloves, minced

3 {{ingredientlink|name=garlic}}cloves, minced

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

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

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

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

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

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

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

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

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Combine first 7 ingredients in a bowl.

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.

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.

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.

@@ Line 16: / Line 16: @@
 cup chopped {{ingredientlink|name=celery}}<br>
 cup chopped {{ingredientlink|name=green bell pepper}}<br>
-{{ingredientlink|name=garlic}} cloves, minced<br>
+{{ingredientlink|name=garlic}}cloves, minced<br>
 pound skinned, boned {{ingredientlink|name=chicken thigh}}s, cut into bite-size pieces<br>
-pound {{ingredientlink|name=grouper}} or other firm {{ingredientlink|name=white fish}} fillets, cut into 1-inch pieces<br>
+pound {{ingredientlink|name=grouper}}or other firm {{ingredientlink|name=white fish}} fillets, cut into 1-inch pieces<br>
 cup uncooked {{ingredientlink|name=long-grain rice}}<br>
-cup thinly sliced {{ingredientlink|name=green onion}} tops, divided<br>
+cup thinly sliced {{ingredientlink|name=green onion}}tops, divided<br>
 (10 1/2-ounce) cans low-salt {{ingredientlink|name=chicken broth}}<br>
 (14.5-ounce) can diced {{ingredientlink|name=tomato}}es<br>
@@ Line 27: / Line 27: @@
 Combine first 7 ingredients in a bowl.<br>
 <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>
+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>
 <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>