Ingredients:
0.25 Teaspoon pepper, cayenne
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Directions:
In food processor, pulse the onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down the sides of the bowl once or twice. 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 minutes. Using tongs, turn the chicken and cook until golden brown on the second side, about 3 minutes longer. Transfer the chicken to a plate and set aside. Reduce the heat to medium and add the andouille; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a plate lined with paper towels and 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 4 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, skinned-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 paring knife, about 10 minutes more; transfer the chicken to a clean plate and set aside. Scatter 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 the chicken. When the shrimp are cooked, discard the bay leaves; off heat, stir in the parsley and shredded chicken, and serve immediately. |
