Gulf Coast Chicken-And-Fish Jambalaya

• 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.

oregano, thyme, basil, paprika, salt, ground black pepper, ground red pepper, bacon, onion, celery, green bell pepper, garlic, chicken, grouper, longgrain rice, onion tops, lowsalt, tomatoes, bay leaves

Taken from www.myrecipes.com/recipe/gulf-coast-chicken-and-fish-jambalaya (may not work)