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Amateur Gourmet


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1 lb headless medium shrimp (41 - 50 per pound), shells on

3 1/2 cup Chicken broth

1 tbsp Peppercorns

1 tbsp Celery Seeds

6 x Bay Leaves, shredded

1/2 cup Kosher Salt

3 tbsp cayenne pepper

1 tbsp Canola Oil

10 oz smoked andouille sausage or chorizo, cut on the bias 3/4 inch thick

6 x Chicken Thighs, skinned

2 tsp Salt

2 tsp freshly ground black pepper

1 cup chopped yellow onion

5 large garlic cloves, chopped

1 x 28-ounce can whole Italian tomatoes, drained, juice reserved

1 cup long grain rice

6 x 3-4 inch-long fresh thyme stems

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