Chicken and Shrimp Jambalaya

Name: Chicken and Shrimp Jambalaya
Yield: Serves 4 to 6
Cuisine: US & Canada, Creole & Cajun
Ingredients: 1 , medium onion, peeled, ends trimmed, and quartered lengthwise; 1 medium rib, celery, cut crosswise into quarters; 1 , medium red bell pepper, stem removed, seeded, and quartered lengthwise; 5 medium cloves, 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, minced fresh thyme leaves; 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 (bottled); 1 1/2 cups, low-sodium chicken broth; 2 , bay leaves; 1 pound, medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled; 2 tablespoons, minced fresh parsley leaves

Main Courses
US & Canada
Creole & Cajun
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Poultry
Vegetables
Pork
Chicken
Fish & Seafood
Rice
Stews

Appears in Cook's Illustrated May/June 2002, America's Test Kitchen TV

Most recipes for jambalaya ask a lot from the cook and provide no more than mushy rice, rubbery shrimp, and dry chicken in return. We wanted great jambalaya in one hour.

SERVES 4 to 6

TIME 1¼ hours

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