Skillet Jambalaya
(from Bethany’s recipe box)
Serve 4 to 6
If you cannot find andouille sausage, either chorizo or linguiça can be sustituted. For a spicier jambalaya, you can add 1/4 teaspoon of cayenne along with the vegetables, and/or serve it with Tabasco.
Source: America’s Test Kitchen (archive.sltrib.com)
Categories: Beans and Grains
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed of excess skin and fat
- Table salt and ground black pepper
- 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
Directions
-
Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Carefully lay the chicken thighs in the skillet, skin-side down, and cook until golden, 4 to 6 minutes. Flip the chicken over and continue to cook until the second side is golden, about 3 minutes. Remove the pan from the heat and transfer the chicken to a plate. Using paper towels, remove and discard the browned chicken skin.
-
Pour off all but 2 teaspoons of the fat left in the skillet and return to medium-high heat until shimmering. Add the andouille and cook until lightly browned, about 3 minutes, transfer the sausage to a small bowl and set aside.
-
Add the remaining 3 teaspoons oil to the skillet and return to medium heat until shimmering. Add the onion, bell pepper, garlic, and 1/2 teaspoon salt; cook, scraping the browned bits off the bottom of the skillet, until the onion is softened, about 5 minutes. Add the rice and cook until the edges turn translucent, about 3 minutes. Stir in the tomatoes, clam juice, and chicken broth; bring to a simmer. Gently nestle the chicken into the rice. Cover, reduce the heat to low, and cook until the chicken is tender and cooked through, 30 to 35 minutes.
-
Transfer the chicken to a plate and cover with foil to keep warm. Stir the shrimp and sausage into the rice and continue to cook, covered, over low heat for 2 more minutes. Remove the skillet from the heat and let stand, covered, until the shrimp are fully cooked and the rice is tender, about 5 minutes. Meanwhile, following the illustration below, shred the chicken using two forks. Stir the parsley and shredded chicken into the rice and season with salt and pepper to taste. Serve immediately.