Chicken and Shrimp Jambalaya

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Ingredients

1. 1 medium onion, peeled, ends trimmed, and quartered lengthwise
2. 1 medium rib celery, cut crosswise into quarters
3. 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
4. 5 medium garlic goves, peeled
5. 2 t vegetable oil
6. 4 bone-in skin-on chicken thighs
7. 8 oz andouille sausage, halved lengthwise and cut into 1/4 inch pieces
8. 10 oz long grain white rice, (1 1/2 c)
9. 1 t salt
10. 1/2 t fresh thyme leaves, minced
11. 1/4 t cayenne pepper
12. 1 (14.5 oz) can diced tomatoes, drained, 1/4 c juice reserved
13. 1 c clam juice, (bottled)
14. 1 1/2 c chicken broth, reduced sodium
15. 2 bay leaves
16. 1 lb medium shrimp (31 to 35 count), or large shrimp, shelled
17. 2 T fresh parsley leaves

Instructions

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.
3. Add chicken, skin-side down, and cook until golden brown, about 5 minutes.
4. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer.
5. Transfer chicken to plate and set aside.
6. Reduce heat to medium add sausage; cook, stirring frequently, until browned, about 3 minutes.
7. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.
8. 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.
9. Add rice, salt, thyme, and cayenne pepper; cook, stirring frequently, until rice is coated with fat, about 1 minute.
10. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine.
11. Remove and discard skin from chicken; place chicken, skinned-side down, on rice.
12. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes.
13. Stir once, keeping chicken on top, skinned-side down.
14. 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.
15. 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.
16. 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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