Paris-Brest
A smoky and sweet, spicy and savory, jambalaya with perfectly tender shrimp, moist chicken, and flavorful sausage. A standout meal.
Chicken and Shrimp Jambalaya
2015-04-01 04:16:39
Serves 4
For best flavor use chicken thighs and andouille sausage
Nutrition Facts
Serving Size
662g
Servings
4
Amount Per Serving
Calories 870
Calories from Fat 276
% Daily Value *
Total Fat 31g
47%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 430mg
143%
Sodium 2767mg
115%
Total Carbohydrates 75g
25%
Dietary Fiber 3g
13%
Sugars 8g
Protein 68g
Vitamin A
35%
Vitamin C
90%
Calcium
20%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium onion, quartered lengthwise
- 1 medium rib celery, cut crosswise into quarters
- 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
- 5 large cloves garlic, peeled
- 2 teaspoons vegetable oil
- 4 bone-in skin-on chicken thighs
- 8 oz. andouille sausage, halved lengthwise and cut into 1/4-inch pieces
- 1 1/2 cups long-grain white rice
- 1 teaspoon salt
- 1/2 teaspoon minced fresh thyme leaves
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz.) diced tomatoes, drained, 1/4 cup juice reserved
- 1 cup bottled clam juice
- 1 1/2 cups chicken broth
- 2 large bay leaves
- 1 lb. medium-large shrimp (31 to 35 shrimp per lb.) shelled
- 2 tablespoons minced fresh Italian parsley
Instructions
- In food processor, pulse the onion, celery, red pepper, and garlic until chopped fine; do not over process; the vegetables should not be pureed.
- Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Add the chicken, skin-side down, and cook until golden brown, about 5 to 6 minutes. Using tongs turn the chicken and cook until golden brown on the second side, about 4 minutes longer. Transfer chicken to a plate and set aside. Reduce the heat to medium and add the andouille; cook, stirring frequently until browned, about 4 to 5 minutes. Remove using a slotted spoon. Transfer the sausage to a paper towel-lined plate. Set aside.
- Reduce the heat to medium-low, add the vegetables, and cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables have softened, about 5 to 6 minutes. Add the rice, salt, thyme, and cayenne, cook, stirring frequently, until the rice is coated with fat, about 1 minute. Add the tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to the pot; stir to combine. Remove and discard the skin from the chicken; place the chicken, skin-side down, on the rice. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Stir once, keeping the chicken on top, skinned-side down. Replace the cover and continue to simmer until the chicken is no longer pink when cut into with a knife, about 10 to 12 minutes more; transfer the chicken to a clean plate and set aside. Place the shrimp over the rice, cover, and continue to cook until the rice is fully tender and the shrimp are opaque and cooked through, about 5 minutes more.
- While the shrimp are cooking, shred chicken. When the shrimp are cooked, discard the bay leaves; off heat, stir in parsley and shredded chicken. Serve immediately.
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