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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