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Ingredients
  • 1 (28-ounce; 795g) can peeled whole tomatoes, packed in juice (see note)
  • About 3 cups (720ml) homemade chicken stock or low-sodium store-bought broth, plus more as needed
  • 1 ¼ pounds (565g) boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (15ml) vegetable, canola, or other neutral oil, plus more if needed
  • ¾ pound (340g) cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
  • 1 medium yellow onion (8 ounces; 225g), diced
  • 2 medium green bell peppers (10 ounces total; 280g), stemmed, seeded, and diced
  • 4 celery ribs (6 ounces total; 170g), diced
  • 4 medium cloves garlic, minced
  • 1 teaspoon (5ml) tomato paste
  • 1 tablespoon (15ml) Louisiana-style hot sauce, plus more for serving
  • 2 teaspoons minced fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon garlic powder
  • 2 bay leaves
  • 2 cups long-grain rice (12 ounces; 370g)
  • ¾ pound (340g) peeled and deveined shrimp
  • 6 scallions, white and light green parts only, thinly sliced
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