Jambalaya With Shrimp Sausage One Pot Recipes

Tasty Summer One Pot Recipes With Olive Oil

When the weather’s good, we don’t want to spend too long in our kitchens, so now is a great time to use your new harvest Morocco Gold extra virgin olive oil in this range of delicious one pot wonders.

This lively number from Chefbliss.com is sure to set your summer 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 Creamy Pesto Chicken Pasta

Serves 4
Salad With Extra Virgin Olive Oil In Potato And Green Garlic Salad

Next up, this delightful One Pot Pesto Chicken dish from SlimmingViolet is always a popular choice for lunch or dinner.

Ingredients

  • 12 oz rotini pasta
  • 1 lb chicken breast, diced
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup pesto
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp Morocco Gold extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large pot. Cook chicken until lightly browned.
  2. Add pasta and broth. Bring to a boil, then reduce heat and simmer until pasta is tender (12-15 minutes).
  3. Remove from heat and stir in heavy cream, pesto, and Parmesan cheese. Return to a low heat until warmed through to your liking. Season with salt and pepper, and serve immediately.

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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