This recipe comes to us from Valerie Wells.
12 (9") skewers
1 pound boneless skinless chicken breast, cut into 1 ½" pieces
1 (12 oz.) package gluten free smoked sausage
8 oz. medium shrimp, peeled & de-veined
½ cup butter
3 Tablespoons Tabasco sauce
2 Tablespoons gluten free mustard
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon pepper
2 tablespoons butter
1 red pepper, diced
2 ribs celery, diced
1 small carrot, diced
1 ½ cups rice
2 Tablespoons ketchup
½ teaspoon garlic powder (I used fresh minced)
¼ teaspoon dried thyme
½ teaspoon salt
1 can (14 ½ oz.) gluten free chicken broth.
1 cup water
1 bay leaf
2 Tablespoons chopped fresh parsley
If using wooden skewers, soak in water 30 minutes before using.
Thread chicken, sausage & shrimp onto skewers. Melt butter with remaining ingredients. Place skewers on grill; brush with butter mixture. Grill until cooked through, about 5 minutes turning once.
In pot melt butter over medium heat. Add red pepper, celery, onion and carrot; cook, stirring often, until softened, 3 minutes. Stir in rice, ketchup, garlic, thyme, salt. Add broth, one cup water & bay leaf. Simmer until liquid is absorbed. (White rice takes about 30 minutes. Brown rice takes about 45 minutes.) Serve w/ skewers.