Shrimp and Sausage With Saffron Rice

Shrimp and Sausage With Saffron Rice
Photo: John Kernick
Hands On Time:
25 mins
Total Time:
40 mins
4 serves


  • 2 teaspoons olive oil

  • 8 ounces andouille sausage (or kielbasa), sliced 1/4 inch thick

  • 1 medium yellow onion, thinly sliced

  • ½ cup white wine

  • 1 14.5-ounce can low-sodium chicken broth

  • 12 saffron threads, crumbled

  • 1 cup long-grain white rice

  • ¾ pound medium shrimp, peeled and deveined

  • cup frozen peas

  • kosher salt and black pepper

  • 3 sprigs fresh cilantro (optional)


  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).

Nutrition Facts (per serving)

437 Calories
21g Fat
29g Carbs
29g Protein
Nutrition Facts
Calories 437
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 40%
Cholesterol 169mg 56%
Sodium 1052mg 46%
Total Carbohydrate 29g 11%
Total Sugars 4g
Protein 29g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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