Chicken And Shrimp Jambalaya

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 medium onion, peeled, ends trimmed, and quartered lengthwise
• 1 medium celery rib, cut crosswise into quarters
• 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
• 5 garlic cloves, peeled
• 2 teaspoons vegetable oil
• 4 chicken thighs, bone-in skin-on
• 8 ounces andouille sausages, halved lengthwise and cut into 1/4-inch pieces
• 1 1/2 cups long grain rice (10 ounces)
• 1 teaspoon salt
• 1/2 teaspoon fresh thyme leave, minced
• 1/4 teaspoon cayenne pepper (see note)
• 1 (14 ounce) can diced tomatoes, drained 1/4 cup juice reserved
• 1 cup clam juice (bottled)
• 1 1/2 cups low sodium chicken broth
• 2 bay leaves
• 1 lb shrimp, shelled
• 2 tablespoons fresh parsley leaves, minced

Recipe

• 1 in food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. do not overprocess; vegetables should not be pureed.
• 2 heat oil in large heavy-bottomed dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. add chicken, skin-side down, and cook until golden brown, about 5 minutes. using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer.
• 3 transfer chicken to plate and set aside. reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. using slotted spoon, transfer sausage to paper towel–lined plate and set aside.
• 4 reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes.
• 5 add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine.
• 6 remove and discard skin from chicken; place chicken, skinned-side down, on rice. bring to boil, reduce heat to low, cover, and simmer for 15 minutes. stir once, keeping chicken on top, skinned-side down. replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more;.
• 7 transfer chicken to clean plate and set aside. scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
• 8 while shrimp are cooking, shred chicken. when shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.