Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amount of cayenne in the jambalaya to suit your taste. If you can’t find andouille, try tasso, chorizo or linguiça; if using chorizo or linguiça, consider doubling the amount of cayenne. The onion, celery, bell pepper and garlic can be chopped by hand instead of in the food processor. The shrimp don’t need to be deveined, but you can do so if you prefer. If you’re serving only four people, you may choose to skip the shredding step and serve the chicken on the bone.
- 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 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 ounces), 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
In food processor, pulse the onion, celery, red pepper and garlic until chopped fine, about
six 1-second pulses, scraping down the sides of the bowl once or twice. Do not overprocess; the vegetables should not be pureed.
Heat the oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn the chicken and cook until golden brown on the second side, about 3 minutes longer. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the andouille; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside.
Reduce the heat to medium-low, the add vegetables and cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables have softened, about 4 minutes. Addthe rice, salt, thyme and cayenne; cook, stirring frequently, until the rice is coated with fat, about 1 minute. Add the tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves and browned sausage to the pot; stir to combine. Remove and discard the skin from the chicken; place the chicken, skinned-side down, on the rice. Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes. Stir once, keeping the chicken on top, skinned-side down. Replace the cover and continue to simmer until the chicken is no longer pink when cut into with a paring knife, about 10 minutes more; transfer the chicken to a clean plate and set aside. Scatter the shrimp over the rice, cover and continue to cook until the rice is fully tender and the shrimp are opaque and cooked through, about 5 minutes more.
While the shrimp are cooking, shred the chicken. When the shrimp are cooked, discard the bay leaves; off the heat, stir in the parsley and shredded chicken, and serve immediately.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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