Gulf Coast Chicken-And-Fish Jambalaya Recipe

Name: Gulf Coast Chicken-And-Fish Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions.

1085

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 teaspoons dried oregano, 1 1/2 teaspoons dried thyme, 1 teaspoon dried basil, 1 teaspoon paprika, and more.

Yes, Gulf Coast Chicken-And-Fish Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gulf Coast Chicken-And-Fish Jambalaya

How did you like this recipe?

Frequently Asked Questions