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Chicken and Shrimp Jambalaya




Source of Recipe


recipe ross


List of Ingredients




1 medium onion, peeled, ends trimmed, quartered lengthwise
1 rib (medium) celery, cut crosswise into quarters
1 medium red bell pepper, stem removed, seeded, quartered lengthwise
5 cloves (medium) garlic, peeled
2 tsp. vegetable oil
4 bone-in, skin-on chicken thighs
1/2 lb. (8 oz.) andouille sausage, halved lengthwise, cut into 1/4" pieces
1-1/2 cups long-grain white rice, 10 oz.
1 tsp. table salt
1/2 tsp. fresh thyme , minced
1/4 tsp. cayenne pepper (see note)
1 can (14-1/2 oz.) diced tomatoes, drained, reserve 1/4 cup juice
1 cup clam juice
1-1/2 cups low-sodium chicken broth
2 bay leaves
1 lb. medium shrimp (31 - 35 count per lb.), or large shrimp, shelled
2 tbsp. fresh parsley, minced

Recipe



In food processor, pulse onion, celery, red pepper and garlic until chopped finely, about 6 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be purèed. 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. 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. Reduce heat to medium-low; add vegetables and cook, stirring occasionally, scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. 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. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover and simmer 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; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more. While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, serve immediately. Makes 4-6 servings.