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Mix salt, cayenne, pepper, and thyme in a bowl, roll chicken in mixture to coat. In dutch oven, heat oil, saute chicken, when thoroughly cooked add celery, onions and peppers & garlic, saute until limp. Add Tasso, andouille, tomatoes, tomato sauce, and chicken broth. Stir until mixture bubbles. Reduce heat and simmer until tomatoes have cooked down. Add shrimp, and cook until they are opaque. Add green onions and enough rice so that mixture is neither soupy nor dry.
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