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Gordon Ramsay Sausage Rice
I guess Gordon might know what he's doing...because this Gordon Ramsay Sausage Rice is now in my regular rotation for dinner! It is a simple recipe - loaded with sausage, peppers, onions, rice & more! The layers of flavors were perfect in this easy midweek meal!
Equipment
Ingredients
- 1 tbsp olive oil
- 1 small red onion sliced into strips
- 1 red bell pepper diced
- 2 large garlic cloves thinly sliced into chips
- 5 links Italian sausage skin off
- 1 cup long grain white rice uncooked, or basmati
- 1 tsp smoked paprika
- ½ cup dry white wine
- 2 cups chicken broth
- 4 green onions diced
- 1 tomato chopped
- 2 tbsp flat leaf parsley chopped
Instructions
- Slice the sausage links lengthwise and remove the casing on the sausage. Discard sausage skins and repeat with the remaining sausage links.5 links Italian sausage
- Turn the heat to medium high on your stove and heat a deep dish saute pan (you could also use a Dutch oven).
- Add olive oil to skillet over medium-high heat. Add in red onions and fry them for about 5-6 minutes, until they've softened.1 tbsp olive oil, 1 small red onion
- Add red peppers to the onions and stir.1 red bell pepper
- Add garlic and stir for 30 seconds.2 large garlic cloves
- Turn up the heat on your stove to high and push onions and peppers to the sides of the pan.
- Crumble the sausages into small pieces and add to center of the pan. Stir and combine until the sausage is browned.5 links Italian sausage
- Add in the paprika and mix to combine. Pour in uncooked rice and stir for about 30 seconds to help the rice absorb the pan flavors.1 tsp smoked paprika, 1 cup long grain white rice
- Pour in white wine in to deglaze the pan and scrape any bits off the bottom of the pan.½ cup dry white wine
- Pour the broth in and bring pan up to a boil. Once it comes to a boil, turn heat down to medium low and let simmer for about 12-15 minutes. Stirring occasionally and monitoring liquid in pan.2 cups chicken broth
- Check the dish, the rice should be completely cooked and the liquid should be almost completely absorbed. Taste your rice - if it’s not quite done - add a little more chicken broth and let it go a little more. Mine needed another 1/2 cup and a few more minutes.
- Remove the pan from the heat and add the tomatoes and green onions in. Sprinkle on flat leaf parsley and serve!4 green onions, 1 tomato, 2 tbsp flat leaf parsley
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1.5 cupsCalories: 503kcalCarbohydrates: 31gProtein: 17gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 73mgSodium: 989mgPotassium: 461mgFiber: 2gSugar: 3gVitamin A: 1150IUVitamin C: 35mgCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!
