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1
In a large saucepan of boiling salted water, cook the shrimp over high heat just until they turn pink, about 2 minutes.
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2
Cool, peel, and devein the shrimp, reserving the shrimp and their shells separately.
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3
In a large saucepan, combine the chicken breasts, the reserved shrimp shells, the water, half the chopped onion, half the chopped celery, one third of the garlic, and 1 teaspoon salt.
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4
Bring to a simmer over medium-high heat.
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5
Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear yellow when pierced with a fork, 20 to 25 minutes.
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6
Remove the chicken breasts from the cooking liquid.
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7
In a sieve set over a large bowl, drain and reserve the cooking liquid, discarding the solids.
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8
You should have about 4 cups of liquid; add water, if necessary.
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9
Remove and discard the chicken bones.
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10
Chop the breast meat coarsely and set it aside.
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11
Heat the oil in a 5-quart Dutch oven.
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12
Add the sausage and cook over medium heat, stirring often, until lightly browned, about 5 minutes.
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13
Add the bell pepper, scallions, and the remaining onion, celery, and garlic.
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14
Cook, stirring, until the vegetables have softened, about 7 minutes.
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15
Then stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme: and cayenne.
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16
Bring to a simmer, breaking up the tomatoes with a spoon.
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17
Stir in the rice and return to the simmer.
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18
Cook over medium-low heat, tightly covered, until the rice has absorbed all the liquid, about 25 minutes.
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19
Remove the Dutch oven from the heat, stir in the reserved shrimp and chicken, cover, and let stand for 5 minutes.
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20
Transfer the jambalaya to a warmed serving bowl, sprinkle with parsley, and serve immediately.
