Skillet Jambalaya

Name: Skillet Jambalaya
Yield: Serve 4 to 6
Cuisine: American, Creole & Cajun
Ingredients: 4 , bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed of excess skin and fat; 5 teaspoons, vegetable oil; 1/2 pound, andouille sausage, halved lengthwise and cut into 1/4-inch pieces; 1 , medium onion, chopped medium; 1 , medium red bell pepper, stemmed, seeded, and chopped medium; 5 medium cloves, garlic, minced or pressed through garlic press (about 1 1/2 tablespoons); 1 1/2 cups, long grain white rice; , 1 can (14 1/2 ounces) diced tomatoes, drained; 1 , (8-ounce) bottle clam juice; 2 1/2 cups, low-sodium chicken broth; 1 pound, large shrimp (31 to 40 count), peeled, deveined, and rinsed; 2 tablespoons, chopped fresh parsley leaves

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Appears in America's Test Kitchen TV

Dinners prepared entirely in one skillet are perfect for weeknight cooking.

SERVESServe 4 to 6

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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 ...

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