My love for food comes from cooking with my parents and grandparents while growing up. I've also worked in professional kitchens.
Cooking is something my girlfriend and I are becoming more and more passionate about. We like to eat delicious homemade meals, made with ingredients that are at the peak of their freshness.
We've decided that rather than being the couple who posts pictures of the meals we've been served in a restaurant, we'd like to be the couple who posts pictures and recipes of the meals we've prepared for ourselves here at home.
We have been amassing a cookbook collection, and we've also been watching several cooking shows on various streaming platforms. The result is that we don't eat the same old things on a sort of weekly schedule (like you would find in a school, prison, or retirement center). It's been nice.
This week we decided to try our hands at jambalaya from a cookbook that promised only six main ingredients—with salt, pepper, and extra virgin olive oil being listed as minor components of the dish.
The ingredients in this recipe aren't the most extravagant; you should have an easy time finding the things you don't already have stored in your pantry. The flavors you'll be tasting, and the aromas that will soon be filling your home will have you transported to the French Quarter of New Orleans.
Like every recipe I post, this one contains fewer than 10 ingredients!
- 1 cup long-grain rice
- 1 lb. shrimp
- 3/4 lb. chorizo
- 1 white onion
- 1 red twister pepper
- 2 teaspoons paprika
- 4 teaspoons extra virgin olive oil
- Salt (to taste)
- Fresh ground pepper (to taste)
The cookware needed for this recipe is pretty simple, no need to head to your local food service warehouse. You will need:
- Cutting board
- Chef's knife
- Large saucepan
- 1 cup
- 1 teaspoon
- 1 small bowl
Note: In the photos, you'll see a cast-iron skillet. I was being lazy and didn't switch cookware off the stove top before starting. This definitely affected how fast everything cooked and turned out. Please learn from my mistake and use a sauce pan as the directions intend.
This recipe takes about an hour in total, from opening the fridge to taking the first bite. However, with a bit of love and some patience, this jambalaya will be a complete meal with little need to concentrate on a side dish.
Adding the separate components to the pan in the succession as directed made our kitchen smell amazing, our mouths watering at the way everything came together to produce this dish.
I try to keep the recipes I post as simple as possible. In keeping with that goal, this recipe contains fewer than 12 steps (including preheating the oven and serving the food).
- Turn your stovetop heat to medium-high heat (7 on the dial).
- Cut the chorizo into slices.
- Chop the onion into 1/8 chunks.
- Slice the pepper very thin.
- Heat olive oil in a saucepan.
- Add the chorizo, onion, and pepper to the saucepan, stirring regularly.
- Cook for 20 minutes, stirring regularly.
- Alongside the chorizo mixture, in a separate pot, bring water to a boil and add rice.
- Mix the rice, paprika, and shrimp in the same pan as the chorizo, onions, and pepper.
- Cook for another 20 minutes, stirring regularly.
- Serve directly from the saucepan.
I hope you have enjoyed reading along with this story and recipe. If you decide to try this recipe, I would be interested in hearing your results in the comments below. Thanks for reading, and enjoy!
Larry Slawson from North Carolina on August 27, 2019:
Looks delicious! Thank you for sharing!
Wesman Todd Shaw from Kaufman, Texas on August 26, 2019:
Good food is one of the things just about anyone can enjoy in this world, and at this point in my life, I'm all for enjoying as much of it as I possibly can.
I only started learning how to cook very basic stuff around ten years ago. I've at least progressed to where I can definitely cook all my own meals, and I'm rarely disappointed with how things turn out.
Chorizo in a Cajun dish? To me this sounds very much like something someone would do in my part of Texas. Tex-Mex cuisine is everywhere here, and Louisiana is 200 and something miles over to the east.
I'm the type of guy who'll put boudin and beans with some kind of meat into my burritos. Cheers!