Ingredients

Adjust Servings:

	50 g Celery Ons
	50 g Celery
	100 g Bell pepper
	2 pcs Andouille sausage
	200 g Chicken fillet
	200 g Assorted shellfish
	300 g White shrimps
	40 g Lee kum kee chicken soup base Base for Hotpot (diluted in 1 liter of water)
	2 pc Bayleaf
	30 g Mccormick grill mates cajun seasoning
	1 pack Clara ole chunky tomato with basil
	1 tbsp Tomato paste
	8 pcs Okra
	1 pack San remo risoni
	300 g Mozzarella cheese
	as desired Tabasco red pepper sauce
	as desired Tabasco green pepper sauce
	to taste Salt
	to taste Pepper

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Jambalaya Risoni

Cuisine:

With a variety of shapes and sizes to choose from, pasta is one of the most versatile staples that you could work with in coming up with new dishes for your menu. Here’s a perfect example from Chef Peter Ayson that you could add to your main entrees which shows how you could use risoni pasta to recreate one of Spain’s most loved comfort food.

45 Minutes
Serves 6
Medium

Ingredients

50 g Celery
Ons
50 g Celery
100 g Bell pepper
2 pcs Andouille sausage
200 g Chicken fillet
200 g Assorted shellfish
300 g White shrimps
40 g Lee kum kee chicken soup base
Base for Hotpot (diluted in 1 liter of water)
2 pc Bayleaf
30 g Mccormick grill mates cajun seasoning
1 pack Clara ole chunky tomato with basil
1 tbsp Tomato paste
8 pcs Okra
1 pack San remo risoni
300 g Mozzarella cheese
as desired Tabasco red pepper sauce
as desired Tabasco green pepper sauce
to taste Salt
to taste Pepper

Directions

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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.