Gordon Ramsay Jambalaya

Hearty, bold, and packed with smoky flavor, Gordon Ramsay’s jambalaya is a one-pot wonder inspired by the rich culinary traditions of Louisiana. Combining juicy chicken, spicy sausage, aromatic vegetables, and seasoned rice, this dish is as comforting as it is flavorful—perfect for weeknight dinners or feeding a crowd.

What is Gordon Ramsay Jambalaya?

Gordon Ramsay’s jambalaya is his take on the Creole classic, typically made with rice, vegetables (the “holy trinity”: onion, celery, bell pepper), chicken, sausage, and sometimes shrimp. His version emphasizes depth of flavor, layering spices, and using high-quality proteins to elevate this rustic Southern favorite.

Other Gordon Ramsay Recipes

• Gordon Ramsay Pumpkin Pie
• Gordon Ramsay Banana Pudding
• Gordon Ramsay Hot Wings

Why You’ll Love Gordon Ramsay Jambalaya

• One-pot meal – Easy cleanup and full flavor in every bite
• Spicy and savory – Perfect balance of heat and richness
• Protein-packed dish – Includes chicken, sausage, and optional shrimp
• Great for meal prep – Flavors improve after a day in the fridge
• Family-friendly comfort food – Satisfies all ages and appetites
• Flexible and customizable – Adaptable to your spice and protein preferences

Ingredients Needed to Make Gordon Ramsay Jambalaya

Proteins:

• 2 boneless chicken thighs, diced
• 200g smoked sausage (like andouille or chorizo), sliced
• (Optional) 150g peeled shrimp, deveined

Vegetables and aromatics:

• 1 onion, finely chopped
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 red chili, finely chopped (optional for heat)
• 2 tablespoons olive oil

Spices and seasoning:

• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 1 bay leaf

Rice and liquids:

• 1 cup long grain rice (uncooked)
• 400g canned chopped tomatoes
• 2 cups chicken stock

To finish:

• Fresh parsley, chopped
• Lemon wedges, for serving

Instructions to Prepare Gordon Ramsay Jambalaya

• Sear the meats: Heat olive oil in a large pan over medium-high heat. Add chicken and sausage. Sear until browned, then remove and set aside.
• Sauté vegetables: In the same pan, add onion, celery, and bell pepper. Cook for 4–5 minutes until softened. Stir in garlic and chili (if using).
• Add spices and toast: Stir in paprika, cayenne, oregano, thyme, salt, and pepper. Cook for 1–2 minutes to release aromas.
• Return proteins and add rice: Return chicken and sausage to the pan. Stir in the rice and coat with the spices and vegetables.
• Deglaze and simmer: Pour in chopped tomatoes and chicken stock. Add the bay leaf. Bring to a boil, then reduce to a gentle simmer.
• Cover and cook: Cover and simmer for 20–25 minutes, stirring occasionally, until rice is cooked and liquid is mostly absorbed.
• Add shrimp (optional): In the last 5 minutes, stir in the shrimp and cook until pink and cooked through.
• Finish and serve: Remove the bay leaf. Garnish with chopped parsley and serve with lemon wedges for brightness.

What Goes Well With Gordon Ramsay Jambalaya

• Cornbread or crusty bread – Great for soaking up juices
• Green salad with vinaigrette – Lightens the meal
• Hot sauce on the side – Adds an extra kick
• Grilled vegetables or okra – Southern-style additions
• Iced tea or beer – Complements the spice and richness
• Pickled onions or slaw – Adds tangy contrast

Key Tips for Making Gordon Ramsay Jambalaya

• Brown your meat well – Builds flavor at the base
• Use long grain rice – Keeps the dish fluffy, not mushy
• Add shrimp at the end – Prevents overcooking
• Let it rest before serving – Enhances the flavors
• Adjust heat with cayenne or chili – Tailor it to your spice tolerance
• Avoid lifting the lid too much while simmering – Keeps the rice cooking evenly
• Double the batch for leftovers – It tastes even better the next day

Creative Variations of Gordon Ramsay Jambalaya

• Make it vegetarian – Skip the meat and add beans or tofu
• Add okra or green beans – For more Southern flair
• Swap sausage for bacon or pancetta – Adds a different smokiness
• Use brown rice or quinoa – For a whole-grain version
• Top with fried eggs – For a brunch-style twist
• Add a splash of hot sauce or vinegar before serving – For brightness

Storage Guidelines for Gordon Ramsay Jambalaya

• Store in airtight containers in the fridge – Lasts up to 4 days
• Freeze in batches – Freeze for up to 2 months; thaw in fridge overnight
• Label with date – Keeps your meal prep organized

Reheating Tips for Gordon Ramsay Jambalaya

• Stovetop method: Add a splash of stock or water and reheat over medium heat
• Microwave method: Reheat in 1-minute intervals, stirring in between
• Avoid overcooking shrimp during reheating – Add them fresh if needed

Nutrition Value (per serving):

• Calories: 420
• Fat: 18g
• Carbohydrates: 40g
• Protein: 25g
• Sugar: 5g
• Sodium: 780mg

FAQs

What is the difference between jambalaya and paella?

Jambalaya is a Creole dish from Louisiana, made with Cajun seasoning, sausage, chicken, and rice cooked together. Paella is a Spanish dish that uses saffron, seafood, and short-grain rice, and is typically cooked uncovered for a crispy bottom.

Can I use brown rice for jambalaya?

Yes, you can use brown rice, but it will require a longer cooking time and slightly more liquid. Adjust accordingly and simmer until the rice is tender.

How spicy is Gordon Ramsay’s jambalaya?

The heat level is moderate and adjustable. You can reduce or increase the cayenne pepper or chili based on your spice preference.

Can jambalaya be made in advance?

Absolutely. Jambalaya tastes even better the next day as the flavors deepen. Store in the fridge for up to 4 days and reheat on the stovetop or in the microwave.

Final Words

Gordon Ramsay’s jambalaya brings the bold, smoky, and comforting flavors of Louisiana straight to your kitchen. With simple ingredients and a one-pan method, it’s a foolproof way to enjoy a hearty, satisfying meal that doesn’t skimp on flavor. Perfect for casual dinners or festive gatherings, this recipe is sure to become a regular in your rotation.

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