Barefoot Contessa | Jambalaya | Recipes

Ingredients

• 2 tablespoons good olive oil
• 1½ pounds andouille or kielbasa sausage, sliced diagonally ½ inch thick
• 8 bone-in and skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1½ cups yellow onion, chopped (1 large)
• 2 red bell peppers, seeded and large-diced
• 2 cups celery, large-diced (3 large stalks)
• 1 (28-ounce) can whole peeled plum tomatoes, drained and medium-diced
• 2 tablespoons minced seeded jalapeño peppers (2 peppers)
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon ground cayenne pepper
• 1 cup dry white wine, such as Pinot Grigio
• 5 cups chicken stock, preferably homemade (see recipe)
• 3 cups extra-long-grain white rice, such as Carolina
• 3 bay leaves
• 1 pound (16- to 20-count) shrimp, tails on, peeled and deveined
• ½ cup chopped fresh flat-leaf parsley, plus extra for garnish
• ½ cup sliced scallions, white and green parts, plus extra for garnish
• ¼ cup freshly squeezed lemon juice (2 lemons)