Free Recipe Gulf Coast Chicken and Fish Jambalaya
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Gulf Coast Chicken and Fish Jambalaya Recipe
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
Gulf Coast Chicken and Fish Jambalaya Preparation
1. Conbine first seven ingredients in a bowl. 2. Cook bacon in a dutch oven over medium high heat until crisp. Remove bacon from pan; crumble and set aside. Reserve one tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and garlic to bacon drippings in pan. Sprinkle with half of the oregano mixture; saute for 10 minutes or until vegetables begin to brown, stirring frequently. Remove vegetables from pan. 3. Place remaining oregano mixture, chicken, and fish in a large zip-top plastic bag; seal and shake well. Add chicken mixture to pan; saute 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 for 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions. Yield: 6 servings Recipe by: Cooking Light – Jan/Feb 98 Posted to MC-Recipe Digest V1 #1002 by jms@twave.net <jms@twave.net> on Jan 11, 1998
Cooking Temperature:
Recipe Serves: 6
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