Ingredients
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50 g CeleryOns
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50 g Celery
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100 g Bell Pepper
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2 pcs Andouille Sausage
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200 g Chicken Fillet
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200 g Assorted Shellfish
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300 g White Shrimps
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40 g Lee Kum Kee Chicken Soup BaseBase for Hotpot (diluted in 1 liter of water)
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2 pc Bayleaf
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30 g McCormick Grill Mates Cajun Seasoning
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1 pack Clara Olé Chunky Tomato with Basil
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1 tbsp Tomato Paste
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8 pcs Okra
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1 pack San Remo Risoni Pasta
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300 g Mozzarella Cheese
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as desired Tabasco® Red Pepper Sauce
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as desired Tabasco® Green Pepper Sauce
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to taste Salt
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to taste Pepper
Directions
Steps
1
Done
|
In a Large Saute Pan. Heat up Oil |
2
Done
|
Saute Onions, Celery, Peppers |
3
Done
|
Add Sausage and Chicken. Saute |
4
Done
|
Add Tomato Sauce, and Creole Seasoning. Simmer |
5
Done
|
Add Cooked Risoni Pasta |
6
Done
|
Add White Shrimp. Season with Cajun Spice. Add Tabasco |
7
Done
|
Add sliced okra and cook for 5 minutes and until pasta is cooked |
8
Done
|
Add mozzarella cheese and stir and mix with pasta. |