Total time: 55 minutes
Prep time: 15 minutes, Cook time: 40 minutes
Ingredients for 4 people
1 red bell pepper
1/2 cup of oil
1/2 cup of flour
Salt & pepper
6 cups of chicken stock
2 cups of rice
4 chicken breasts
2 tbsp of butter
Place your pot over medium high heat, add the oil and flour. Cook the roux for 15 minutes, stirring constantly. Add in chopped bell pepper, celery and onion. Cook for a few minutes. Add garlic, cayenne, cherry tomatoes and thyme. Mix well, add the rice and chicken stock. Season with salt and pepper.
Skewer the chicken breasts and sausages. Hang the skewers on the grill, place in the oven along with the rice mixture and bake 35 minutes at 350°F.
Clean the shrimp and cut along the back. Mix the cooking juices (from the skewers) with butter and tabasco sauce. Garnish the shrimp with the mixture.
Cut the chicken and sausage into pieces and mix with the cooked rice. Place the shrimp on top and cover with a lid, allow to steam until the shrimp is cooked. Sprinkle with chives, serve and enjoy!