Chicken And Shrimp Jambalaya

Ingredients

1-1⁄2 pounds bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
8 ounces andouille sausage, halved lengthwise and sliced 1⁄4 inch thick
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
1 celery rib, minced
5 garlic cloves, peeled
1-1⁄2 cups long-grain white rice
1⁄2 teaspoon minced fresh thyme
1⁄4 teaspoon cayenne pepper
1 (14.5-ounce) can diced tomatoes, drained with 1⁄4 cup juice reserved
1-1⁄2 cups low-sodium chicken broth
1 (8-ounce) bottle clam juice
2 bay leaves
1 pound large shrimp (31 to 40 per pound), peeled and deveined
2 tablespoons minced fresh parsley

Instructions

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Place chicken thighs skin side down in pot and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and continue to cook until lightly browned on second side, about 3 minutes. Transfer chicken to plate and remove and discard skin. Tent loosely with aluminum foil.
Pour off all but 1 tablespoon fat from pot, add sausage, and cook over medium heat, stirring often, until browned, about 3 minutes. Remove sausage with slotted spoon and transfer to paper towel–lined plate.
Heat fat left in pot over medium-low heat until shimmering. Add onion, bell pepper, and celery and cook, stirring occasionally and scraping up any browned bits, until vegetables have softened, about 5 minutes. Add rice, 1 teaspoon salt, thyme, and cayenne and cook, stirring often, until rice is coated with fat, about 1 minute. Stir in tomatoes with reserved juice, chicken broth, clam juice, bay leaves, and browned sausage.
Place chicken, skinned side down, on rice and bring to boil. Reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top with skinned side down. Cover and continue to simmer until chicken is tender and cooked through, about 10 minutes longer; 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.
While shrimp are cooking, use 2 forks to shred chicken into bite-size pieces. When shrimp are cooked, discard bay leaves. Off heat, stir in parsley and shredded chicken and serve immediately.

Chicken And Shrimp Jambalaya

Ingredients

Instructions

Tags

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