Larb Sauce

• 1/2 cup fish sauce
• 10 tablespoon freshly squeezed lime juice
• 1/2 cup brown sugar

Larb Gai Mixture

• 1 1/2 tablespoon avocado oil
• 1 Thai chili or serrano chili thinly sliced
• 2 shallot finely chopped
• 7 clove garlic minced
• 3 pound ground chicken
• 3 stalk green onion thinly sliced
• 1 red onion thinly sliced
• 5 tablespoon fresh cilantro chopped
• 1/2 cup fresh mint chopped
• 3 tablespoon Thai basil chopped (optional)
• 1 tablespoon rice flour optional to thicken sauce

To Serve

• 2 cup short grain rice cooked according to package directions
• 1 head leaf lettuce
• 1 cucumber thinly sliced
• 3 carrot julienne

• 4 tablespoon extra virgin olive oil
• 2 pound boneless skinless chicken thigh cut into bite-sized pieces
• 1 pound andouille sausage diced
• 1 pound medium raw shrimp peeled and deveined, tail off
• 3 tablespoon all-purpose flour
• 2 stalk celery diced
• 1 yellow onion diced
• 2 carrot diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 tablespoon garlic chopped
• 2 cup long grain white rice
• 28 ounce canned diced tomatoes
• 2 1/2 cup chicken broth
• 1 teaspoon dry thyme
• 1 tablespoon cajun seasoning
• 1 tablespoon Italian parsley chopped

• 1/2 cup capers drained
• 16 ounce Kalamata olive drained, pitted, and chopped
• 1 cup Italian parsley chopped
• 2 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 5 teaspoon extra virgin olive oil
• 4 clove garlic minced
• avocado oil cooking spray
• 60 ounce tilapia you can use salmon, tuna, orange roughy, or your choice of fresh fish
• 5 teaspoon extra virgin olive oil to drizzle
• 1 dash paprika
• 1 dash freshly ground black pepper
• 5 ounce cherry tomato sliced
• 1 lemon sliced