Jambalaya With Shrimp Sausage One Pot Recipes

Tasty One Pot Recipes With Olive Oil

As our lives seem to get busier, we need a few fast, easy, flavoursome and health boosting one pot recipes to turn to during the week.

Now is a great time to use your new harvest Morocco Gold extra virgin olive oil in this range of delicious one pot wonders. The real bonus is that they still provide maximum health benefits from the polyphenol power of extra virgin olive oil.

At Morocco Gold, we have compiled our Top 3 One Pot Wonders to get you cooking up a simple, fast polyphenol-packed treat. Pull out your cooking pot and get stuck in!

This lively number from Chefbliss.com is sure to set your taste buds on fire and offer the perfect home for a bottle of Morocco Gold extra virgin olive oil.

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Smoky Shrimp & Sausage Jambalaya

Serves 4

Ingredients

  • 1 tbsp Morocco Gold extra virgin olive oil
  • 6 oz andouille sausage, sliced
  • 1 small onion, chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 (14.5 oz) can diced tomatoes
  • 2 ½ cups chicken broth
  • 1 ½ tsp Cajun seasoning
  • ½ tsp smoked paprika
  • ½ lb raw shrimp, peeled and deveined
  • Salt and pepper to taste
  • Green onions and hot sauce for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, about 4-5 minutes.
  2. Add onion, bell pepper, and celery; sauté until soft. Stir in garlic and cook for 1 minute.
  3. Add rice, diced tomatoes, chicken broth, Cajun seasoning, and smoked paprika. Stir well.
  4. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
  5. Stir in shrimp and cook for another 3-5 minutes, until shrimp are pink and cooked through.
  6. Season to taste, garnish with green onions and a splash of hot sauce.

One Pot Mediterranean Pasta

Serves 4

It’s not hard to believe in the health benefits of Olive Oil and Mediterranean cooking when you see the colours of this stunningly simple One pot pasta from EvaRecipe.com.

Ingredients

  • 12 oz (340g) spaghetti or linguine
  • 2 tbsp Morocco Gold extra virgin olive oil
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1 large zucchini, thinly sliced into half-moons
  • 1 red bell pepper, sliced
  • 1/2 cup kalamata olives, pitted and sliced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth Salt and freshly ground bla
  • Salt and freshly ground black pepper to taste
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves, torn
  • Juice of 1 lemon
  • 1/4 cup pine nuts, toasted (optional)

Instructions

  1. In a large pot or deep skillet, heat the olive oil over medium heat. Add the red onion and garlic, then sauté until the onion becomes translucent, about 3 minutes. This gentle cooking releases the aromatics that form the base of your sauce.
  2. Add the cherry tomatoes, zucchini, red bell pepper, and kalamata olives to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften and the tomatoes start to release their juices.
  3. Stir in the dried oregano, dried basil, and red pepper flakes (if using), coating the vegetables in fragrant herbs and a touch of heat.
  4. Add the spaghetti or linguine to the pot, breaking it in half if necessary to fit. Pour in the vegetable broth and bring the mixture to a boil, ensuring the pasta is submerged and the flavors meld.
  5. Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer, stirring occasionally, for about 10 minutes or until the pasta is al dente and most of the liquid is absorbed.
  6. Season with salt and freshly ground black pepper to taste, adjusting the seasoning to highlight the vegetables and herbs.
  7. Remove the pot from the heat and stir in the crumbled feta cheese, fresh basil leaves, and lemon juice, creating a creamy, bright finish.
  8. If desired, sprinkle toasted pine nuts on top before serving to add a delightful crunch.
  9. Serve immediately, diving into a comforting bowl of Mediterranean magic.

One Pot Spicy Tuna Pasta

Serves 4
One Pot Spicy Tuna Pasta Recipe

For those who like to use their extra virgin olive oil for Mediterranean flavours, this one pot spicy tuna pasta from Spain on a Fork is a great option.

Ingredients

  • 2 cans tuna in olive oil 4 oz / 110 grams each
  • 1 medium onion (finely chopped)
  • 5 cloves garlic (roughly chopped)
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/2 tsp crushed red pepper flakes 1 gram
  • 1 can tomato sauce (passata) 15 oz / 425 grams
  • 1/4 cup pitted kalamata olives (cut in half) 55 grams
  • 3 cups vegetable broth 720 ml
  • 8 oz penne pasta 225 grams
  • 2 tsp lemon juice 10 ml
  • 2 tbsp chopped parsley 8 grams
  • Sea salt & black pepper

Instructions

  1. For those who like to use their extra virgin olive oil for Mediterranean flavours, this one pot spicy tuna pasta from Spain on a Fork is a great option.
  2. Drain the cans of tuna into a fine sieve with a bowl underneath and gently flake the tuna
  3. Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the reserved olive oil from the canned tuna
  4. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after about 4 minutes and the onion is translucent, add in the paprika and crushed red pepper, quickly mix together, then add in the canned tomato sauce, kalamata olives, and season with sea salt & black pepper, mix together and then simmer
  5. Once the tomato sauce has slightly thickened, about 3 minutes, add in the vegetable broth, then raise to a high heat and give it a gentle mix, when it comes to a boil, add in the penne pasta, mix every 2 to 3 minutes
  6. After cooking the pasta for 9 minutes*, which in my case is 3 minutes shy of the pasta being cooked al dente, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then turn off the heat and remove the lid
  7. * Take this step when the pasta you are using is 3 minutes shy of being cooked al dente, make sure to check package instructions on the pasta you are using
  8. Add the drained tuna over the pasta, along with the chopped parsley, and lemon juice, mix together until well mixed, serve directly out of the pan or transfer into serving dishes, enjoy!

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