Beth's easy one-pot jambalaya recipe
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How to make an easy one-pot prawn and chorizo jambalaya (to serve three to four people).
Jambalaya is a Spanish- and French-influenced dish that originates in Louisiana and typically consists of rice, meat, and vegetables.
However, this dish can be easily tweaked to fit your preferences; I personally chose to use prawns and chorizo, but you could use other meats such as chicken, or simply add more vegetables if meat or fish doesn’t work for you.
It may not look super presentable (hey, we are students, not chefs, right?), but what it lacks in presentation it definitely makes up for in taste — at least in my opinion anyway!
This would be an easy meal to throw together if you’re planning on having a get-together with your flatmates, or even just cooking for your family.
Ingredients
- Half an onion
- 1 bell pepper
- Cajun spice
- Stock cube of your choice
- Garlic paste or garlic cloves to taste
- A carton of chopped tomatoes
- 350g of long grain rice
- 1 bag of large king prawns (optional)
- Chorizo slices cut up (optional)
Method
- Finely chop up onion and pepper.
- After heating up some oil on a medium heat in a pan, fry the onions until browned, then add the chopped pepper.
- While frying the onions and peppers, boil some water, and place the stock cube and 350ml of boiling water in a jug and mix.
- Mix garlic paste or garlic cloves to taste into your onions and peppers.
- Mix, and then pour in prawns and chorizo.
- Pour 1–2 teaspoons (depending how much of a kick you want!) of Cajun spice into the pan and mix.
- Add the chopped tomatoes and 350ml of stock, then pour in rice and mix.
- Place a lid on top of the pan and let it simmer on a low heat for 25 minutes. If you don’t have a lid, let it simmer for about 45 minutes, adding water if the ingredients start to stick to the pan and dry up.
And there you have it: an easy one-pot meal that even the most inexperienced in the kitchen can easily have a go at!
Healthy, tasty, and easy; what more can us students ask for?