Gordon Ramsay Jambalaya Recipe 

This easy jambalaya is a flavorful one-pot meal with smoky sausage, tender chicken, and juicy shrimp cooked in seasoned rice. It’s packed with bold Cajun spices and makes a hearty dinner for the whole family.

Ingredients Needed:

• 1 tablespoon olive oil or butter
• ¼ pound salt pork, chopped into 1-inch cubes (or substitute cooked ham or bacon)
• ½ pound andouille sausage, sliced ½ inch thick (or substitute another smoked sausage such as kielbasa or chorizo)
• ½ pound hot Italian sausage, sliced ½ inch thick (or substitute another spicy, uncooked sausage)
• ½ pound boneless skinless chicken breasts, chopped into 1-inch cubes
• 1 onion, minced
• 1 green bell pepper, seeded and minced
• 2 stalks celery, minced
• 3 cups long-grain rice
• ½ teaspoon paprika
• 1 tablespoon fresh parsley leaves
• 1 teaspoon fresh thyme leaves
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 tablespoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper or hot sauce, plus more to taste
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 pound shrimp, peeled and deveined
• 4 cups homemade chicken stock or low-sodium chicken broth
• 2 green onions, thinly sliced on the diagonal

How To Make Jambalaya Recipe?

1. Cook the meat: Heat oil in a large pot over medium heat. Add salt pork, andouille sausage, Italian sausage, and chicken. Cook for 5–10 minutes until browned and the fat has rendered.
2. Sauté the vegetables: Add onion, bell pepper, and celery to the pot. Stir, cover, and cook for 5–10 minutes until soft. Stir in the rice to coat it with the flavors.
3. Simmer the jambalaya: Add paprika, parsley, thyme, jalapeño, garlic, salt, black pepper, cayenne, bay leaves, oregano, and chicken stock. Stir, bring to a boil, and let it cook for 5 minutes. Reduce heat to low, cover, and simmer for 25–30 minutes until rice absorbs all the liquid. Add a little water if needed.
4. Add the shrimp: Stir in shrimp and cook for 5 minutes until pink and fully cooked.
5. Serve: Fluff the rice with a fork, garnish with green onions, and serve hot with extra hot sauce if desired.

Recipe Tips:

• Use the Right Rice: Long-grain rice works best because it stays fluffy and doesn’t get sticky. Short-grain rice can make the jambalaya too mushy.
• Brown the Meat Well: Let the sausage and chicken cook until they are golden brown. This adds a deep, rich flavor to the dish.
• Don’t Stir Too Much: After adding the rice and broth, avoid stirring often. Stirring can release starch and make the rice sticky instead of fluffy.
• Control the Spice: If you don’t like too much heat, start with half the cayenne pepper and add more at the end. You can also use mild sausage instead of spicy.
• Let It Rest Before Serving: After cooking, let the jambalaya sit for 5 minutes with the lid on. This helps the rice absorb any remaining liquid and makes the flavors even better.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover jambalaya cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the jambalaya to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months.
• Reheat: Heat a pan over medium heat. Add the jambalaya with a splash of broth and stir occasionally until warmed through, about 5 minutes.

Nutrition Facts:

• Calories: 500 kcal
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 110mg
• Sodium: 800mg
• Potassium: 450mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 35g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Slow Cooker Chicken Curry Recipe
• Gordon Ramsay Chicken And Leek Pie Recipe 
• Gordon Ramsay Chicken Lasagna Recipe