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  Dried shrimp 1⁄4 Cup (4 tbs)
  Spice mix To Taste (T.J.'s Secret)
  Cayenne pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Sage 1⁄4 Teaspoon
  Chinese five spice 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
  Bay leaves 2
  Vegetable oil 2 Tablespoon
  All purpose flour 4 Teaspoon
  Chinese sausage 2 Ounce, thinly sliced (1 Whole)
  Andouille sausage 1 , sliced
  Minced garlic 2 Teaspoon
  Onion 1⁄2 , finely chopped
  Green onions and tops 3 , thinly sliced
  Green bell pepper 1 , diced
  Red bell pepper 1⁄2 , diced
  Diced celery 1⁄2 Cup (8 tbs)
  Uncooked long grain rice 1 Cup (16 tbs)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Raw shrimp 1⁄2 Pound, peeled, leave tail intact and deveined (Medium Size)
  Cilantro sprigs 4 (Chinese Parsley, For Garnish)

Preparation Soak dried shrimp in warm water to cover for 30 minutes; drain and set aside.
Combine spice mix ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over medium-high heat until hot.
Add oil, swirling to coat sides.
Add flour and stir to blend well.
Add Chinese and Andouille sausages and dried shrimp and cook, stirring, for 2 minutes.
Add garlic, onion, green onions, green and red bell peppers, and celery and stir-fry for 30 seconds.
Add spice mix and cook, stirring, for 30 seconds.
Add rice and stir for 1 minute.
Pour in broth, cover, and cook over medium heat for 8 minutes.
Reduce heat to medium-low and cook for 15 minutes.
Lay shrimp on top of rice; cover and cook for 5 minutes longer or until shrimp feel firm and turn pink and rice is tender to bite.
Garnish with cilantro sprigs.

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