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Shrimp and Sausage with Saffron Rice

Photo: John Kernick
Prep time 10 mins
Other time 35 mins
Yield

Makes 4 servings

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)

Nutrition Information

  • calories 437
  • caloriesfromfat 43 %
  • fat 21 g
  • satfat 8 g
  • cholesterol 169 mg
  • sodium 1,052 mg
  • carbohydrate 29 g
  • fiber 1 g
  • sugars 4 g
  • protein 29 g

How to Make It

  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. 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).

    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.