gordon ramsay spicy sausage rice recipe
This Gordon Ramsay spicy sausage rice recipe combines browned sausage, tender vegetables, smoky paprika, and fluffy rice in one pan. It’s a flavorful, comforting dinner that’s ideal for busy weeknights
Equipment
- Large skillet or sauté pan with a lid
- Cutting board
- Sharp kitchen knife
- Wooden spoon
- Measuring cups and spoons
- Small bowl for the prepared vegetables
Ingredients
- Olive oil – 1 tablespoon
- Red onion thinly sliced – 1 large
- Red bell pepper seeded and sliced – 1
- Garlic finely chopped – 2 cloves
- Spicy Italian sausages – 5 links about 1 pound
- Smoked paprika – 1 teaspoon
- Long-grain white rice – 1 cup
- Dry white wine – ½ cup
- Chicken stock – 2 cups
- Green onions sliced – 4
- Roma tomatoes chopped – 2
- Fresh flat-leaf parsley chopped – ¼ cup
- Salt – ½ teaspoon or to taste
- Freshly ground black pepper – ¼ teaspoon or to taste
Instructions
Step 1: Prepare the Sausages
- Remove the sausage meat from the casings and break it into bite-sized pieces. Leave a few larger chunks so the sausage stays juicy and gives the finished dish a hearty texture.
Step 2: Brown the Sausage
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 5–6 minutes, stirring occasionally, until well browned around the edges.
Step 3: Soften the Vegetables
- Add the sliced red onion and bell pepper. Cook for 4–5 minutes, stirring frequently, until the vegetables begin to soften and absorb the flavorful browned bits from the skillet.
Step 4: Add the Garlic and Paprika
- Stir in the chopped garlic and smoked paprika. Cook for about 30 seconds until fragrant, keeping the garlic moving so it doesn’t burn or develop a bitter taste.
Step 5: Toast the Rice
- Add the uncooked long-grain rice to the skillet. Stir for 1–2 minutes until every grain is lightly coated in the seasoned oil, sausage juices, and smoky paprika.
Step 6: Deglaze With White Wine
- Pour in the white wine and scrape the bottom of the skillet with a wooden spoon. Let it simmer for 1–2 minutes until the wine reduces slightly.
Step 7: Add the Stock and Tomatoes
- Pour in the chicken stock, then stir in the chopped tomatoes and half of the green onions. Season lightly with salt and black pepper, then bring everything to a boil.
Step 8: Cover and Cook the Rice
- Reduce the heat to low and cover the skillet. Simmer gently for 18–20 minutes without repeatedly lifting the lid, allowing the rice to absorb the stock and become tender.
Step 9: Rest and Serve
- Remove the skillet from the heat and leave it covered for 5 minutes. Fluff the rice gently, check that the sausage is fully cooked, and finish with parsley and the remaining green onions.
Video
Notes
I’ve learned not to rush the sausage while it browns. Those crisp little edges and flavorful bits stuck to the pan give the finished rice its deep, savory taste.