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

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2 {{ingredientlink|name=bay leave}}s

~~Combine~~ first 7 ingredients in a bowl.

Create ''oregano mixture'' by combining 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.

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 bay leaves. Garnish with crumbled bacon and 1/2 cup green onions.

@@ Line 25: / Line 25: @@
 {{ingredientlink|name=bay leave}}s<br>
 <br>
-Combine first 7 ingredients in a bowl.<br>
+Create ''oregano mixture'' by combining 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>
+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 bay leaves. Garnish with crumbled bacon and 1/2 cup green onions.<br>
 <br>