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Jambalaya for 2

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  • Seafood of your choice(we use crayfish tails and prawns)
  • Sliced smoked chicken or unsmoked
  • Sliced Breagagh Valley andouille sausage or your favourite
  • chilli sausage.approx.
  • 1 litres chicken(or veg stock)

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  • On medium setting place 5 ounces warm stock in pan add 1.5 cups risotto, meats and fish.
  • Stir slowly until rice has finished cooking and most of liquid absorbed.
  • Try not to break up rice, overcooking will result in rice congealing.
  • Serve in a shallow sloped bowl….Garnish with sliced scallion, parsley and a sprinkle of smoked paprika.

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