Chicken and Shrimp Jambalaya Recipe

Ingredients

• 1 medium onion, peeled, ends trimmed, and quartered lengthwise
• 1 medium rib of celery, cut crosswise into quarters
• 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
• 5 medium cloves of garlic, peeled
• 2 teaspoons vegetable oil
• 4 bone-in, skin-on chicken thighs
• 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
• 1 1/2 cups long grain white rice (10 ounces)
• 1 teaspoon table salt
• 1/2 teaspoon fresh thyme , minced
• 1/4 teaspoon cayenne pepper (see note)
• 1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
• 1 cup clam juice
• 1 1/2 cup low-sodium chicken broth
• 2 bay leaves
• 1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
• 2 tablespoons fresh parsley , minced