Gulf Coast Chicken and Fish Jambalaya
| Yield: | 6 Servings |
| Categories: |
| 2 | ts | Dried oregano |
| 1 1/2 | ts | Dried thyme |
| 1 | ts | Dried basil |
| 1 | ts | Paprika |
| 3/4 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 1/4 | ts | Ground red pepper |
| 3 | Bacon slices | |
| 2 | c | Chopped onion |
| 1 | c | Chopped celery |
| 1 | c | Chopped green bell pepper |
| 3 | Cloves garlic; minced | |
| 1 | lb | Skinned and boned chicken breast halves; cubed |
| 1 | lb | Grouper fillet; cut into 1" pieces |
| 1 | c | Long-grain rice; uncooked |
| 1 | c | Green onion; thin sliced, divided |
| 2 | cn | Low-salt chicken broth; 10 1/2 ounces each |
| 1 | cn | Diced tomato; 14.5 ounce can |
| 2 | Bay leaves |
Advertisement