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BackstoryThis 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.
- 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.