Jambalaja

Cook the long grain rice in 1 tbsp. oil until soft, add the soup and cook on low heat for about 15 minutes. Bone the chicken, cut into cubes, mix with the diced selk and the shrimps under the long grain rice.

Roast the onion cubes and the peppers cut into strips in the remaining oil, add the quartered tomatoes, season with pepper, season with salt and mix with the rice meat.

Season with thyme, oregano, wine and salt, sprinkle with chopped parsley.

As a menu suggestion: Bohemian flambé, jambalaja, garlic soup bananas.

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