Shrimp and Sausage With Saffron Rice

Shrimp and Sausage With Saffron Rice
John Kernick

Serves 4
preparation
25
minutes
cooking
40
minutes

Ingredients

2
teaspoons
olive oil
8
ounces
andouille sausage (or kielbasa), sliced 1/4 inch thick
1
medium yellow onion, thinly sliced
1/2
cup
white wine
1
14.5-ounce can low-sodium chicken broth
12
saffron threads, crumbled
1
cup
long-grain white rice
3/4
pound
medium shrimp, peeled and deveined
1/3
cup
frozen peas
kosher salt and black pepper
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).
Kate Merker
July 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Fat 21 g
  • Sat Fat 8 g
  • Cholesterol 169 mg
  • Sodium 1,052 mg
  • Carbohydrate 29 g
  • Fiber 1 g
  • Sugar 4 g
  • Protein 29 g
What does this mean? See Nutrition 101.