Chicken And Shrimp Jambalaya

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From americas test kitchen- so you know it is good!!

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Steps

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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.

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Do not overprocess.

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Vegetables should not be pureed.

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Heat oil in large heavy-bottomed dutch oven over medium-high heat until shimmering but not smoking , about 2 minutes.

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Add chicken , skin-side down , and cook until golden brown , about 5 minutes.

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Using tongs , turn chicken and cook until golden brown on second side , about 3 minutes longer.

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Transfer chicken to plate and set aside.

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Reduce heat to medium and add andouille.

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Cook , stirring frequently , until browned , about 3 minutes.

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Using slotted spoon , transfer sausage to paper towellined plate and set aside.

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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.

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Add rice , salt , thyme , and cayenne.

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Cook , stirring frequently , until rice is c.

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Ingredients

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onion, celery rib, red bell pepper, garlic cloves, vegetable oil, chicken thighs, andouille sausages, long grain white rice, salt, fresh thyme leave, cayenne pepper, diced tomatoes, clam juice, low sodium chicken broth, bay leaves, shrimp, fresh parsley leaves