Recipe - Gulf Coast Chicken And Fish Jambalaya

2 teaspoon Dried oregano
1 One half teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Paprika
Three fourths teaspoon Salt
One half teaspoon Ground black pepper
One fourth teaspoon Ground red pepper
3 Bacon slices
2 cup Chopped onion
1 cup Chopped celery
1 cup Chopped green bell pepper
3 Cloves garlic; minced
1 pound Skinned and boned chicken
breast halves; cubed
1 pound Grouper fillet; cut into 1"
pieces
1 cup Longgrain rice; uncooked
1 cup Green onion; thin cut or sliced up ,
divided
2 cn Lowsalt chicken broth; 10
One half ounces each
1 cn Diced tomato; 14.5 ounce can
2 Bay leaves

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 ziptop
plastic bag; seal and shake well. Add chicken mixture to pan; saute 5
minutes. Add vegetable mixture, rice, One half 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 One half cup green onions.

Yield: 6 servings

Recipe by: Cooking Light Jan/Feb 98

Posted to MCRecipe Digest V1 #1002 by "jms@twave.net" jms@twave.net on
Jan 11, 1998