Shrimp and Sausage with Saffron Rice

Shrimp and Sausage with Saffron Rice Recipe
Photo: John Kernick

Recipe from

Real Simple

Recipe Time

Prep: 10 Minutes
Other: 35 Minutes

Nutritional 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


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)


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.