Gordon Ramsay’s One Pot Spicy Sausage and Rice

Gordon Ramsay’s One Pot Spicy Sausage and Rice

Ramsay’s One Pot Spicy Sausage dish has become a family favorite in our household.  This recipe comes from the “Good Food For Less” Chapter of Gordon Ramsay’s Home Cooking: Everything You Need to Know to Make Fabulous Food.

The only difference between his recipe (pg. 164) and mine, is that instead of using white wine and chicken stock, I simply used beef stock.  I also did not add scallions or use fresh parsley the first time I made it.

However, having made this recipe several times since, I definitely recommend adding the scallions and parsley.  They add such a great flavor!  There’s a reason he’s a famous chef, right?  This takes about 30 minutes to prepare, is incredibly easy, and only uses one pot.

Ingredients

Serves 4

Olive Oil

1 Red Onion, Peeled and Sliced

1 Red Pepper, Seeded and Chopped

2 Garlic Cloves, Peeled and Thinly Sliced

5 Spiced Sausages, I used Hot Italian Sausages

1 tsp Paprika

1 Cup Rice

2 cups Beef Broth

1 Tomato, Chopped

Parsley Flakes

Salt & Pepper

Instructions

Add some olive oil to a heavy-bottomed casserole dish and sauté the onion for 5 minutes, until they are soft and colored.  I used 1/2 of a purple onion and 1/2 of a yellow onion instead of what the recipe calls for.  Ramsay notes that it is important to not slice onions too thinly or they will burn before they have a chance to caramelize.  Don’t rush- always give them 5-6 minutes in the pan on their own.

Add the pepper and garlic and cook for 2 minutes.  Slit the sausage casings and crumble the sausage into the pan and cook over medium heat for about 5 minutes.  Taking the sausage out of the casing allows the rice to absorb the flavors better.  Add the paprika, salt & pepper, and mix.

Add the rice and stir well; make sure every piece is no longer white to show it has absorbed the sausage and pepper flavor.  If you did want to use white wine, this is when you would at about 1/3 cup to deglaze the pan and mix the bits stuck to the bottom.  I just used my beef stock to do this.  Therefore, add the beef stock and stir (while scraping the bottom). Bring the stock to a simmer then cook gently for about 15-20 minutes.

I covered my casserole dish for about 10 minutes but it is not necessary.  Cook until the rice is tender and the majority of the broth has been absorbed.  Remove from heat.

Fold in the tomato and parsley flakes and serve.

For another amazing sausage dish, you can try this Creamy Parmesan Sausage Soup.