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