Shrimp and Sausage With Saffron Rice

0608shrimp-peas-0
Photo by John Kernick
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 437 calories
    • Calories 43 calories from fat
    • Fat 21 g
    • Sat Fat 8 g
    • Cholesterol 169 mg
    • Sodium 1,052 mg
    • Protein 29 g
    • Carbohydrate 29 g
    • Sugar 4 g
    • Fiber 1 g
  • July 2006

Ingredients

  1. Check 2teaspoons olive oil
  2. Check 8ounces andouille sausage (or kielbasa), sliced 1/4 inch thick
  3. Check 1 medium yellow onion, thinly sliced
  4. Check 1/2cup white wine
  5. Check 1 14.5-ounce can low-sodium chicken broth
  6. Check 12 saffron threads, crumbled
  7. Check 1cup long-grain white rice
  8. Check 3/4pound medium shrimp, peeled and deveined
  9. Check 1/3cup frozen peas
  10. Check kosher salt and black pepper
  11. Check 3 sprigs fresh cilantro (optional)

Directions

  1. 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.
  2. 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.
  3. Add the wine and cook for 2 minutes.
  4. Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  5. Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat. Season with ½ teaspoon salt and ½ teaspoon pepper.
  6. Spoon onto plates and add the cilantro (if desired).