Chicken and Shrimp Jambalaya

Serves 4 to 6



Ingredients
1 medium onion , peeled, ends trimmed, and quartered lengthwise
1 medium rib celery , cut crosswise into quarters
1 medium red bell pepper , stem removed, seeded, and quartered lengthwise
5 medium cloves 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 minced fresh thyme leaves
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 (bottled)
1 1/2 cups low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons 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.

Coconut Shrimp

Frying food requires high temperatures which is why you need to use an oil that has a high smoke point. Let me explain this without sounding crazy...
The smoke point of oil is very important to know because after the oil has reached it's smoke point and it's begun to break down its no longer good for consumption. A lot of people dont know this, but once you start to see your oil smoking and releasing a harsh smell, it's a done deal. It will leave your food tasting greasy and looking burnt, aside from releasing large quantities of free radicals which contribute to cancer.
Olive oil has a very high smoke point, but since frying requires a lot of oil your best bet is to use the "inexpensive" peanut oil.

Phew! Where was I?!? Oh...right...coconut shrimp! This is a fast recipe and its super yumms. Enjoy!

Makes 18

3/4 cup panko bread crumbs
1/2 cup shredded unsweetened coconut
salt and pepper to taste
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
peanut oil


1.Mix the first 3 ingredients in a bowl.
2. In a separate bowl mix beat 2 eggs.
3.Working with one shrimp at a time, dip shrimp in beaten egg then in coconut/ panko mixture.
4.Pour enough peanut oil (about 1/2 inch)in a frying pan and heat over medium high heat.
5. Work in batches, cook shrimp for about 2 minutes each side until golden and crusty.
6. Drain on paper towel and serve warm.