Chicken and Shrimp Jambalaya

From America's Test Kitchen episode: New Orleans Menu.

• As always, caste iron Dutch oven is best!
• Have Tabasco sauce on hand to add more heat 

Serves 4 to 6

INGREDIENTS

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

INSTRUCTIONS

• 1. In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.
• 2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate and set aside.
• 3. Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
• 4. While shrimp are cooking, shred chicken (see illustration below). When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.