Try this Gulf Coast Chicken and Fish Jambalaya recipe, or contribute your own.
Suggest a better description1. 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 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. Yield: 6 servings Recipe by: Cooking Light - Jan/Feb 98 Posted to MC-Recipe Digest V1 #1002 by "jms@twave.net"
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 351 | ||
Calories from Fat: 84 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 61.8mg | 19 % | |
Sodium 189.1mg | 7 % | |
Potassium 521.6mg | 14 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 40.1g | ||
Protein 22.2g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 351
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