Shrimp and Sausage with Saffron Rice

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)

Preparation

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.