Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in your gordon ramsay food appliance on medium-high heat. Add the diced chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add the remaining 1 tablespoon of olive oil to the gordon ramsay food appliance. Add the sliced Andouille sausage and cook until nicely browned and slightly crispy, about 3-5 minutes. Remove sausage and set aside.
- Add the diced onion, green bell pepper, and celery to the gordon ramsay food appliance. Sauté until softened, about 5-7 minutes. Stir in the minced garlic, Cajun seasoning, smoked paprika, and dried thyme, cooking for another minute until fragrant.
- Stir in the diced tomatoes (undrained), chicken broth, and bay leaf. Bring the mixture to a simmer.
- Add the rinsed long-grain rice to the gordon ramsay food appliance, stirring well to combine. Return the cooked chicken and sausage to the pot, nestling them into the rice mixture.
- Reduce the heat to low, cover your gordon ramsay food appliance, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring too much during this time.
- Once the rice is cooked, remove the bay leaf and fluff the jambalaya with a fork. If your gordon ramsay food appliance has a specific crisping function, you can activate it for 5-7 minutes at the end to achieve a lovely crispy top layer, just like Gordon would approve!
- Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped parsley before serving.
Nutrition
Notes
For an extra kick, consider adding a pinch of cayenne pepper with the other spices. And remember, resist the urge to constantly stir the rice while it simmers – let it do its thing for that perfect texture!