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Gulf Coast Chicken-and-Fish Jambalaya

Yield 6 servings (serving size: 1 2/3cups)

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

Nutrition Information

  • calories 363
  • caloriesfromfat 17 %
  • fat 6.8 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 1.4 g
  • protein 36.5 g
  • carbohydrate 38.5 g
  • fiber 4 g
  • cholesterol 96 mg
  • iron 4.7 mg
  • sodium 587 mg
  • calcium 108 mg

How to Make It

  1. Combine first 7 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 1 tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and 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.

  3. Place remaining oregano mixture, chicken, 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.