Bayou Chicken & Shrimp Jambalaya

1. Prepare Vegetable Mixture

Using a food processor, briefly pulse the onion, celery, red pepper, and garlic until finely chopped, about six 1-second pulses, taking care not to puree. Set aside.

2. Brown the Chicken

Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear chicken thighs skin-side down until golden, about 5 minutes. Flip and brown the other side, approximately 3 more minutes. Remove chicken and set aside.

3. Sauté Sausage

Lower heat to medium. Add andouille sausage and cook until browned, about 3 minutes. Remove sausage and drain on a paper towel.

4. Cook Vegetables

Reduce heat to medium-low. Add the chopped vegetable mixture, stirring occasionally until softened, about 4 minutes.

5. Add Rice and Spices

Stir in rice, salt, thyme, and cayenne pepper, mixing until the rice is well-coated, around 1 minute.

6. Simmer with Chicken and Sausage

Mix in drained tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage. Remove chicken skin, place the chicken on top of the rice, and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Stir gently, then cover and cook until chicken is cooked through, about 10 more minutes. Remove chicken.

7. Add Shrimp

Distribute shrimp over rice, cover, and cook until the shrimp are opaque, around 5 minutes.

8. Final Touches

While shrimp cook, shred the chicken. Remove bay leaves from the pot, then off the heat, fold in parsley and shredded chicken.