'Cause She Takes Corners on Two Wheels

For Susan:

Hope your date night with mr man goes decent and that neither of you end up crying in your hurricanes.

BTW, if you bought this damned cookbook when I told you to, I wouldn't have to type this hot mess up for you, now would I? So would you buy it already?????

Skillet Jambalaya via Cover and Bake

4 bone in, skin on chicken thighs
salt and pepper
5 tbsp veggie oil
1/2 lb andouille sausage, halved lengthwise and sliced into 1/4in pieces
1 med onion, chopped
1 med red bell pepper, stemmed, seeded, and chopped
5 med garlic cloves, minced
1 1/2 cup long grain white rice
1 14 oz can diced tomatoes, drained
1 8z bottle clam juice
2 1/2 cups chicken broth
1 lb large shrimp (31-40 count) peeled, deveined and rinsed
2 tbsp chopped fresh parsley

1. Dry chicken with paper towels then season well with salt and pepper. Heat two tbsp of oil in a skillet just until smoking. Lay the chicken thighs skin side down and cook until golden, about 4-6 minutes. Flip chicken and keep cooking until that side is golden too, about 3 minutes more. Off heat, remove from pan and pull off the skin.
2. Pour off all but two tbsp of the fat left in the skillet and turn the heat up to medium high until oil is shimmering. Add the sausage and cook until lightly browned, about three minutes. Transfer sausage to a small bowl and set aside.
3. Add the remaining 3 tbsp of oil to the skillet and return to medium heat until shimmering. Add onion, pepper, garlic, and 1/2 tsp of salt. Cook, scraping up the browned bits, until onion is softened, about five minutes. Add rice and cook until the edges turn translucent, about three minutes. Stir in the tomatoes, claim juice and chicken broth into the rice. Gently nestle chicken in the rice. (Yes, the recipe said nestle. You think I'd say that? Uhm no!) Cover and reduce heat to low and cook until chicken is tender and cooked through, 30-35 minutes.
4. Transfer chicken to a place and cover with foil to keep warm. Stir the shrimp and sausage into the rice and continue to cook, covered over low heat for two more minutes. Remove the skillet from the heat and let stand, covered until shrimp are fully cooked and the rice is tender, about five minutes. Meanwhile, shred the chicken using two forks. Stir parsley and chicken into the rice and season with salt and pepper to taste. Serve immediately.