Why This Recipe Works
Jambalaya, a hearty mix of chicken, andouille sausage, shrimp, and rice, is typically made in a Dutch oven and can take at least an hour to prepare. We wanted a quicker, easier version without sacrificing any of the complex flavors of this Creole classic.
Bone-in, skin-on chicken thighs rather than the typical whole cut-up chicken called for in many recipes saved us time and fuss. To mimic long-simmered flavor, we browned the sausage in the skillet, added the chicken, then cooked the vegetables in some of the rendered fat. We then stirred the rice in to coat it with the fat for deep flavor. For our cooking liquid, we relied on chicken broth and clam juice (to complement the shrimp). To prevent the shrimp from overcooking, we cooked it for only a few minutes, then allowed it to finish cooking through off the heat (the residual heat is hot enough to cook it through). Entirely made in a skillet, this jambalaya makes a fast and satisfying supper.