Chicken and Shrimp Jambalaya

INGREDIENTS

medium onion, trimmed and quartered

rib celery, cut into quarters

red bell pepper, cored, seeded and quartered

5 cloves

garlic, peeled

2 tsp

vegetable oil

bone-in, skin-on chicken thighs

8 oz

andouille sausage, halved lengthwise and cut into ¼-inch chunks (or crumbled, if in delicate casings)

1 1/2 cups

long-grain white rice

1 tsp

salt

1/2 tsp

fresh thyme leaves

1/4 tsp

cayenne pepper

1 14.5 ounce can

diced tomatoes, drained (¼ cup of juice reserved)

1 cup

bottled clam juice

1 1/2 cups

low-sodium chicken broth

bay leaves

1 lb

shrimp (31-40 per lb.), peeled and deveined

2 tbsp

minced fresh parsley