Gulf Coast Chicken-and-Fish Jambalaya
Ingredients
- 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
Description

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