Chicken and Shrimp Jambalaya

Name: Chicken and Shrimp Jambalaya
Yield: Serves 4 to 6
Cuisine: 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

40 comments

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.

SERVES4 to 6

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

For the best chicken jambalaya recipe, start with chicken thighs, which are meaty and have enough fat to prevent dryness. Brown the chicken to develop flavor and remove the meat from the bone to make eating easier. Don't use too much liquid...

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