Jambalaya with chicken and shrimp

Ingredients
1 chicken breast (350g), chopped
200g smoked sausage, sliced
2 tablespoons of Riso Scotti Rice Oil
2 tablespoons of flower
1 large onion, finely sliced
1 green pepper, seeds removed, sliced
200g tomatoes, peeled and chopped
2 cloves of garlic, crushed
1 teaspoon of dry thyme
250 g shrimp, shelves removed
250 g Riso Scotti Bob cu Bob Long Grain Rice
2-3 cups of water
1 teaspoon chilli pepper paste
2 tablespoons parsley leaves, chopped
A few parsley leaves, for garnishing
Salt
Black pepper, freshly ground

Instructions
Heat the oil in a large pan. Add the chicken pieces and brown them easily; remove them and put them aside.
Lower the heat. Sprinkle the flour into the remaining fat and stir until you obtain a golden mixture. Put the pieces of chicken back into the pan, add the sausages, onion, pepper, tomatoes, garlic and thyme. Cook the ingredients for 10 minutes, stirring frequently.
Add the rice and water. Season with salt, pepper and chilli pepper paste. Bring the mixture to boil, lower the heat and boil the rice for 10 minutes.
Add the shrimp, stir and continue until they become orange-pink and the liquid has been absorbed.
Add some parsley, garnish with whole leaves of parsley and serve immediately.

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