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"The secret to making great food is to be sure you lock in every last ounce of flavor in that pan. And this Spicy Sausage Rice does exactly that."

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Start by slicing the surface of the sausage links down the length of the sausage to remove the casing. Discard the casing.

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Heat the pan on your stove at medium to medium high heat. Next, slice the red onion into thin rounded strips.

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Add the olive oil to the skillet. Toss in the sliced onions and fry them for about 5-6 minutes, until they've softened.

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Dice the bell pepper, but not finely. Then slice the garlic cloves and add them into the pan.

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Turn up the heat. Make a well in the center of the pan and break apart the sausages to add in the center.

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Mix in the spices. Then mix in the rice and sear it for about 30 seconds.

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Mix in the white wine to deglaze the pan. Then mix in the chicken broth and bring to a boil.

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Reduce to a simmer and cook for about 12-15 minutes. Stirring occasionally. Turn off the heat and add the chopped tomatoes, green onions and parsley.

[{"selector":"#anim-bf1e6b62-16c7-46ea-8a4d-5b1c4a83cfe1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bf33b715-7f8a-4ce1-9b40-010baaca6569","keyframes":{"transform":["translate3d(104.49736%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Learn more

Click the link below for the full, printable recipe!

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GORDON RAMSAY'S SPICY SAUSAGE RICE

"The secret to making great food is to be sure you lock in every last ounce of flavor in that pan. And this Spicy Sausage Rice does exactly that."

"The secret to making great food is to be sure you lock in every last ounce of flavor in that pan. And this Spicy Sausage Rice does exactly that."

THEDAIRYFREEMENU.COM

Start by slicing the surface of the sausage links down the length of the sausage to remove the casing. Discard the casing.

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Heat the pan on your stove at medium to medium high heat. Next, slice the red onion into thin rounded strips.

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Add the olive oil to the skillet. Toss in the sliced onions and fry them for about 5-6 minutes, until they've softened.

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Dice the bell pepper, but not finely. Then slice the garlic cloves and add them into the pan.

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Turn up the heat. Make a well in the center of the pan and break apart the sausages to add in the center.

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Mix in the spices. Then mix in the rice and sear it for about 30 seconds.

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Mix in the white wine to deglaze the pan. Then mix in the chicken broth and bring to a boil.

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Reduce to a simmer and cook for about 12-15 minutes. Stirring occasionally. Turn off the heat and add the chopped tomatoes, green onions and parsley.

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Click the link below for the full, printable recipe!

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