1. Heat 5ml olive oil in a pot over medium heat. 2. Season 40g chicken with a pinch of salt, 1g black pepper, and 1g Cajun seasoning. Add to the pot and cook until browned, about 3-4 minutes. Remove and set aside. 3. In the same pot, add 25g diced onion, 30g diced celery, and 50g diced bell pepper. Cook until softened, about 4 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 40g uncooked brown rice, remaining 1g Cajun seasoning, 1g dried thyme, and 1 bay leaf. Stir to coat. 6. Add 50g diced tomato and 120ml chicken broth. Bring to a simmer. 7. Return the chicken to the pot, cover, and reduce heat to low. Cook for 30 minutes, or until rice is almost tender. 8. Add 40g shrimp on top of the rice mixture. Cover and cook for another 5 minutes until shrimp are pink and opaque. 9. Remove bay leaf and stir in 2ml hot sauce (if using). 10. Serve garnished with 10g chopped green onions.