Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya
Chicken and Shrimp Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    medium onion, peeled, ends trimmed, and quartered lengthwise

  • 1

    medium rib of celery, cut crosswise into quarters

  • 1

    medium red bell pepper, stem removed, seeded, and quartered lengthwise

  • 5

    medium cloves of garlic, peeled

  • 2

    teaspoons vegetable oil

  • 4

    bone-in, skin-on chicken thighs

  • 8

    ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces

  • 1 1/2

    cups long grain white rice (10 ounces)

  • 1

    teaspoon table salt

  • 1/2

    teaspoon fresh thyme , minced

  • 1/4

    teaspoon cayenne pepper (see note)

  • 1

    can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved

  • 1

    cup clam juice

  • 1 1/2

    cup low-sodium chicken broth

  • 2

    bay leaves

  • 1

    pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled

  • 2

    tablespoons fresh parsley , minced

Directions

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 and 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 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; 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. While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

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