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Ingredients
  • 1¼ pound (565g) chicken thighs
  • 2 cups (440g) Jasmine rice
  • ½ to 1 pound shrimps , thawed (we used 10 16/20 shrimps)
  • 1 pound (454g) Andouille sausages or Kielbasa sausages , ¼” slices
  • 2 ribs (195g) celery , diced
  • 1 (190g) bell pepper , diced
  • 1 tablespoon (18g) unsalted butter 1 tablespoon olive oil (or 2 tablespoons olive oil)
  • 1 can (14.5oz) crushed or diced tomatoes
  • 1 (211g) onion , diced
  • 8 (32g) garlic cloves , minced
  • 1 teaspoon (5.8g) tomato paste
  • 1½ tablespoons (22.5ml) regular soy sauce
  • 2 cups (500ml) unsalted chicken stock
  • ¼ teaspoon (0.2g) dried thymes
  • ¼ teaspoon (0.25g) dried oregano
  • 1 teaspoon (3g) smoked paprika
  • ½ to 1 teaspoon (1.2g) cayenne pepper (adjust according to your spicy preference)
  • 2 stalks green onion , thinly sliced
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