Chicken and Shrimp Jambalaya | America's Test Kitchen

Name: Chicken and Shrimp Jambalaya | America's Test Kitchen
Cuisine: American, Southern
Ingredients: 1 medium onion, peeled, ends trimmed, and quartered lengthwise; 4 stalks celery, at least, cut crosswise into quarters; 1 medium green bell pepper, stem removed, seeded, and quartered lengthwise; 3 medium cloves garlic, peeled; 2 teaspoons vegetable oil; 2 large chicken breasts; 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