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[edit] Ingredients
2 |
|
1 ½ |
|
1 |
|
1 |
teaspoon Paprika |
¾ |
teaspoon Salt |
½ |
teaspoon Ground black pepper |
¼ |
teaspoon Ground red pepper |
3 |
Bacon slices |
2 |
cups Chopped onion |
1 |
cup Chopped celery |
1 |
cup Chopped green bell pepper |
3 |
|
1 |
pound Skinned and boned chicken breast halves, cubed |
1 |
pound Grouper fillet, cut into 1" pieces |
1 |
cup Long-grain rice, uncooked |
1 |
cup Green onion, thin sliced, divided |
2 |
|
1 |
|
2 |
Bay leaves |
[edit] Preparation
Step 1 |
1. Conbine first seven ingredients in a bowl. |
Step 2 |
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. |
Step 3 |
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. |
Step 4 |
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[edit] About Gulf Coast Chicken and Fish Jambalaya
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