Gulf Coast Chicken-and-Fish Jambalaya

Ingredients

• 3 slices bacon 
• 2  bay leaves 
• 14.5 ounce canned tomatoes diced canned
• 1 cup celery chopped
• 1 teaspoon basil dried
• 1.5 teaspoons thyme leaves dried
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 1 cup green onion tops divided thinly sliced
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon ground pepper black
• 1 pound grouper fillets white firm cut into 1-inch pieces
• 21 ounce low-salt chicken broth canned
• 2 cups onion chopped
• 2 teaspoons oregano dried
• 1 teaspoon paprika 
• 1 cup rice long-grain uncooked
• 0.8 teaspoon salt 
• 1 pound skinned cut into bite-size pieces

Equipment

• bowl
• frying pan
• ziploc bags
• dutch oven

Directions

1. Combine first 7 ingredients in a bowl.
2. Cook bacon in a Dutch oven over medium-high heat until crisp.
3. Remove bacon from pan; crumble and set aside. Reserve 1 tablespoon bacon drippings in pan.
4. Add onion, celery, bell pepper, and garlic to bacon drippings in pan.
5. Sprinkle with half of oregano mixture; saut 10 minutes or until vegetables begin to brown, stirring frequently.
6. Remove vegetables from pan.
7. Place remaining oregano mixture, chicken, and fish in a large zip-top plastic bag; seal and shake well.
8. Add chicken mixture to pan; saut 5 minutes.
9. 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.
10. Remove from heat. Discard bay leaves.
11. Garnish with crumbled bacon and 1/2 cup green onions.