Gordon Ramsay’s Rice And Sausage Recipe

This Gordon Ramsay’s Rice And Sausage Recipe is an easy and one-pot recipe, which is made with smoked sausage and long-grain white rice. It’s the perfect weeknight dinner, ready in about 30 minutes.

Jump to Recipe

Gordon Ramsay’s Rice And Sausage Recipe Ingredients

• 3 tbsp olive oil
• 5 garlic cloves, minced
• 2 medium onions, chopped
• 1 yellow capsicum (bell pepper)
• 1 red capsicum (bell pepper)
• 400g smoked sausages (e.g. kransky), sliced
• ¾ tsp salt
• ½ tsp pepper
• ¾ tsp smoked paprika
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 cups thawed peas
• 2 tbsp parsley (optional)

How To Make Gordon Ramsay’s Rice And Sausage

1. Brown the sausage: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides. Remove the sausage and set it aside.
2. Sauté the vegetables: Add the remaining 1 tablespoon of oil to the pot. Cook the garlic and onion for 2 minutes until softened. Add the chopped capsicums (bell peppers) and sauté for 2 more minutes.
3. Toast the rice: Stir the uncooked rice, smoked paprika, salt, and pepper into the pot with the vegetables. Cook for about a minute until the rice is lightly toasted.
4. Simmer the dish: Pour in the hot chicken broth and return the browned sausage to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, or until the rice has absorbed the liquid.
5. Finish and serve: Stir in the thawed peas. Fluff the rice gently with a fork, sprinkle with fresh parsley if desired, and serve hot.

Recipe Tips

• How do I get a good sear on the sausage? Don’t overcrowd the pan. If necessary, brown the sausage in two batches. This ensures the sausage slices have enough contact with the hot surface to sear and brown properly, rather than just steaming.
• How do I get fluffy, separate grains of rice? After the dish is cooked, don’t stir it vigorously. Use a fork to gently fluff the rice. This separates the grains without making them mushy.
• What’s the best pot to use for this recipe? A heavy-bottomed pot or a Dutch oven is ideal. It distributes heat evenly, which is crucial for cooking the rice perfectly and preventing it from sticking or burning on the bottom.
• Can I use cold broth? It’s best to use warm or hot broth. Adding cold liquid to the hot pan can slow down the cooking process. Keeping the broth at a simmer in a separate pot is a pro-move.

What To Serve With Rice And Sausage

This is a hearty one-pot meal that doesn’t need much else. However, it’s great with:

• A simple green salad with a sharp vinaigrette
• A slice of crusty bread for soaking up any juices
• A dollop of sour cream or a sprinkle of cheese on top

How To Store Rice And Sausage

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat individual portions in the microwave or in a skillet over medium-low heat with a splash of water or broth to prevent it from drying out.

Rice And Sausage Nutrition Facts

• Calories: 234kcal
• Carbohydrates: 25g
• Protein: 15g
• Fat: 8g
• Saturated Fat: 2g
• Sodium: 850mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Sausage Rice Recipe
• Gordon Ramsay’s Truffle Mashed Potatoes Recipe
• Gordon Ramsay’s Grilled Swordfish Recipe