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Gordon Ramsay Jambalaya

Gordon Ramsay Jambalaya recipe
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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.

Ingredients

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

  • 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.

Find it online: https://gordonramsayeats.com/gordon-ramsay-jambalaya/