Shrimp and Sausage With Saffron Rice

John Kernick

Serves 4 Hands-On Time: 10m Total Time: 45m

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
1/2 teaspoon kosher salt
1/3 cup frozen peas
1/2 teaspoon black pepper
3 sprigs 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).

By Kate Merker, August 2006

Browse Similar Recipes:

The Recipe Goes Well With...

Quick Tip

Saffron's steep price tag makes sense when you realize that the vibrant red threads are hand harvested from crocus blossoms. You can find saffron in the spice aisle of most supermarkets.