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Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside.
Add the olive oil to the same pot. Add the chicken thigh pieces and cook, stirring occasionally, for 4–5 minutes until opaque throughout with no pink at the center. Transfer the chicken to the plate with the sausage.
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