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Peel shrimp and place the retained shrimp shells in a small pot. Devein
the shrimp and place in a bowl. Cover with a wet paper towel and store in
the refrigerator until needed. Add enough water to the pot to just cover the
shells, usually about 1 cup. Cover and simmer slowly over low heat without
boiling for 20 to 30 minutes. Strain out the liquid, set aside to cool, and
use as shrimp stock in the recipe. Discard the shells.
Wash chicken thighs and pat dry. Sprinkle all sides of the chicken with
cayenne pepper. Heat the canola oil in a large Dutch oven over medium heat.
Sear the chicken thighs 4 minutes each side; remove to a plate. Add the
sliced sausage and cook until browned, about 3 minutes. Remove to the plate
with the chicken and set aside.
Add the yellow onions, green pepper and celery to the now empty Dutch
oven and sauté until the vegetables start to soften, about 3 to 5 minutes.
Add the garlic and stir until fragrant, about 1 minute, then add the thyme.
Stir in the rice and cook for about 1 minute being sure to coat all of the
rice grains. Crush tomatoes in a medium bowl, retaining juice, and stir into
the pot. Add the clam juice, shrimp stock and bay leaves; stir well.
Position the resting chicken and sausage evenly in the pot.
Pour in any juices that may have accumulated on the plate.
Without stirring, bring the mixture to a boil. Add the lid
to the pot; turn the heat down to low and allow to simmer,
undisturbed, for 15 minutes. After 15 minutes, quickly
arrange the shrimp evenly in the pot without disturbing the
rice. Replace the lid and continue cooking on low for 15
more minutes. Remove from heat. With a fork, gently fluff
the rice while adding the green onions and hot sauce. Serve
up and enjoy!