- Cooking Time:
- Preparation Time:
- 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 medium garlic cloves, peeled
- * 2 tsp vegetable oil
- * 4 bone-in, skin-on chicken thighs
- * 8 oz andouille sausage, halved lengthwise and cut into 1/4" pieces
- * 1 1/2 c (10 oz) long-grain white rice
- * 1 tsp salt
- * 1/2 tsp minced fresh thyme leaves
- * 1/2 tsp cayenne pepper (or to taste)
- * 1 (14 1/2 oz) can diced tomatoes, drained, 1/4 c juice reserved
- * 1 c bottled clam juice
- * 1 1/2 c chicken broth
- * 2 large bay leaves
- * 1 lb medium-large shrimp (31-35 count), shelled
- * 2 tbsp minced fresh parsley
- 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, 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.
- 3. 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.
- 4. While shrimp are cooking, shred chicken with two forks. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken and serve immediately.
- You can leave out the clam juice if you don't have it - it adds another level of flavor to the dish, but the jambalaya will still be good without it. Still, wherever you're getting your shrimp should have bottled clam juice. A food processor does make this recipe easier but you can still chop by hand.
NotesThis is another Cook's Illustrated recipe - They're great go-to recipes because Cook's Illustrated explains why they do everything they do, so the beginner and expert alike can understand the method behind the madness.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
BakeSpace's Community Cookbook Live Demonstration at SXSW
20+ Pumpkin Recipes!
Basic Blends: Healthy Juicing RecipesSee More
Julia Child's Supremes de Volaille Archiduc
Chicken MoleSee More