Gulf Coast Chicken-and-Fish Jambalaya

Name: Gulf Coast Chicken-and-Fish Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 3 slices bacon slices; 2 bay leaves; 411 grams diced tomatoes; 237 milliliters chopped celery; 1 teaspoon dried basil; 2 teaspoons dried thyme; 3 garlic cloves, minced; 237 milliliters chopped green bell pepper; 237 milliliters thinly sliced green onion tops, divided; 0 teaspoons ground red pepper; 1 teaspoons ground black pepper; 454 grams grouper or other firm white fish fillets, cut into 1-inch pieces; 595 grams low-salt chicken broth; 473 milliliters chopped onion; 2 teaspoons dried oregano; 1 teaspoon paprika; 237 milliliters uncooked long-grain rice; 1 teaspoons salt; 454 grams skinned, boned chicken thighs, cut into bite-size pieces

Gulf Coast Chicken-and-Fish Jambalaya

You can never have too many Creole recipes, so give Gulf Coast Chicken-and-Fish Jambalayan a try. This recipe serves 6. One serving contains 360 calories, 24g of protein, and 7g of fat. From preparation to the plate, this recipe takes about 45 minutes. A mixture of grouper, green onion tops, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet. It works well as a main course.

Instructions

Combine first 7 ingredients in a bowl.

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Bowl

Cook bacon in a Dutch oven over medium-high heat until crisp.

Ingredients you will need

Bacon

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Dutch Oven

Remove bacon from pan; crumble and set aside. Reserve 1 tablespoon bacon drippings in pan.

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Bacon

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Frying Pan

Add onion, celery, bell pepper, and garlic to bacon drippings in pan.

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Bacon Drippings

Bell Pepper

Celery

Garlic

Onion

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Frying Pan

Sprinkle with half of oregano mixture; saut 10 minutes or until vegetables begin to brown, stirring frequently.

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Vegetable

Oregano

Remove vegetables from pan.

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Vegetable

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Frying Pan

Place remaining oregano mixture, chicken, and fish in a large zip-top plastic bag; seal and shake well.

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Whole Chicken

Oregano

Shake

Fish

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Ziploc Bags

Add chicken mixture to pan; saut 5 minutes.

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Whole Chicken

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Frying Pan

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.

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Green Onions

Bay Leaves

Vegetable

Tomato

Broth

Rice

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Frying Pan

Remove from heat. Discard bay leaves.

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Bay Leaves

Garnish with crumbled bacon and 1/2 cup green onions.

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Real Bacon Pieces

Green Onions

Equipment

Ingredients

Servings:

3slices

bacon slices 2

bay leaves 411grams

diced tomatoes 237milliliters

chopped celery 1teaspoon

dried basil 2teaspoons

dried thyme 3

garlic cloves, minced 237milliliters

chopped green bell pepper 237milliliters

thinly sliced green onion tops, divided 0teaspoons

ground red pepper 1teaspoons

ground black pepper 454grams

grouper or other firm white fish fillets, cut into 1-inch pieces 595grams

low-salt chicken broth 473milliliters

chopped onion 2teaspoons

dried oregano 1teaspoon

paprika 237milliliters

uncooked long-grain rice 1teaspoons

salt 454grams

skinned, boned chicken thighs, cut into bite-size pieces

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Santiago Ruiz Albarino Blend with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.