Shrimp and Sausage With Saffron Rice
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 9.85 ml olive oil
- 226.79 g andouille sausages or 226.79 g kielbasa, sliced 1/4 inch thick
- 1 medium yellow onion, thinly sliced
- 118.29 ml white wine
- 411.06 g can low sodium chicken broth
- 12 saffron threads, crumbled
- 236.59 ml long-grain white rice
- 340.19 g medium shrimp, peeled and deveined
- 2.46 ml kosher salt
- 78.78 ml frozen peas
- 2.46 ml black pepper
- 3 sprig fresh cilantro (optional)
directions
- Heat the oil in a wok or large saucepan over medium-high heat. Add the sausage and brown on both sides, about 5 minutes total.
- Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes. Spoon off and discard all but 1 tablespoon of the fat.
- Add the wine and cook for 2 minutes.
- Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat.
- Season with the salt and pepper. Spoon onto plates and add the cilantro (if using).
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RECIPE SUBMITTED BY
I LOVE:
Being a mom to a lovely, beautiful angel of a daughter, my wonderfully sweet, kind and loving husband, and my family. Cooking, of course, working out, spending time with my husband and family, taking walks, reading, catching up on celeb gossip, lounging around the house watching Heros DVDs, baking treats, playing with my daughter, and hanging out with my sister every week!!