Make Your Mother-in-Law Cry Spicy Sausage and Rice Recipe

Ha! Made you look! If you like Hot Italian sausages, then that's as hot as it goes. Costco was out of their typical Hot Italian Sausages in the meat section, so we bought a package of Evergood brand hot sausage links (12 pack) and used 6 of those (prepped the other half and froze them for next time).

Original recipe is a combo of:

Gordon Ramsays Spicy Sausage and Rice Recipe

Gordon Ramsay’s video: https://www.youtube.com/watch?v=FP6E3JtmsCE

But his video doesn’t give measurements, so this one does:

https://www.aglugofoil.com/2012/10/spicy-sausage-rice-recipe-gordon-ramsay.html

Kudos to both!

Note 1: We use a 6-quart Dutch oven for stove-top use (made of steel and coated with Teflon; NOT a Le Creuset or such like, which is enameled cast iron and can be used in the oven).

Note 2: You will want to double this for meal prep purposes, but my Dutch oven isn’t big enough. Therefore, have everything ready and make 2 batches.

Ingredients:

• 2 Tablespoons olive oil

• 1 onion, coarsely chopped (I used a food processor)

• 1 red bell pepper, diced into dime-sized chunks

• 1 Tablespoon minced garlic

• 5 hot Italian sausages, casings removed and meat crumbled into small chunks (they were out of their regular hot Italian sausages in the meat section at Costco, so we got pre-packaged “Evergood” brand hot sausage links (12 pack) - also at Costco - and used 6 of those, removed the casings, and cut into coins. Then we saved the other 6 sausages in the freezer (casings already removed and cut into coins) = ready for the next time we make this. Removing the casings takes a lot longer than it looks in the video ~ 10 minutes, but worth it.

• 1 heaping teaspoon smoked paprika

• 1 teaspoon coarsely ground black pepper

• 1/2 teaspoon salt

• 1 cup long-grain rice

• 1/2 cup white wine

• 2 cups chicken stock

• 1 bunch green onions, chopped

• 1 tomato, diced (I used 1 14.5 oz can diced, roasted tomatoes)

• Small bunch of flat leaf Italian parsley, roughly chopped

Method:

• Dutch oven on medium heat (5).

• Add olive oil to Dutch oven and fry the onion for 5 minutes until soft but not colored.

• Add the red pepper 3 minutes and then minced garlic and cook for 1 minute.

• Increase heat to high. Add crumbled sausage and cook 4-5 minutes until colored, stirring frequently so it browns well but does not burn.

Note: I upped the heat to 8.5 for 10 minutes and then upped it to heat level 9 for ~ 8 more minutes. Next time, increase heat to level 9 from the start here - stirring every few minutes to prevent burning but getting the sausage charred/Maillard effect.

• Add the smoked paprika, salt, and pepper. Stir.

• While still on high heat, add the rice and stir well. This "blitzes" the rice and supposedly is something many restaurants do.

• Add the white wine and deglaze pan by scraping any bits stuck to the bottom.

• Add the stock and bring to a boil.

• Reduce heat to a simmer for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed.

• Remove from the heat, gently fold in the green onions, tomatoes, and parsley.

I made this in advance because I needed the pot for something else. It will only get better as the flavors meld!

bon appetit