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Shrimp and Sausage With Saffron Rice

Shrimp and Sausage With Saffron Rice
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Serves 4| Hands-On Time: | Total Time:



  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).
By August, 2006

Nutritional Information

  • Per Serving
  • Calories 437Calories From Fat 43%
  • Fat 21g
  • Sat Fat 8g
  • Cholesterol 169mg
  • Sodium 1,052mg
  • Carbohydrate 29g
  • Fiber 1g
  • Sugar 4g
  • Protein 29g
What does this mean? See Nutrition 101 .

Quick Tip

Shrimp and Sausage With Saffron Rice
Use saffron strands to lend a woodsy flavor and a rich orange-yellow color to vegetables and rice.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.