Options

Format:
Include:
PRINT
See more
Photo: John Kernick Photo by: Photo: John Kernick

Shrimp and Sausage with Saffron Rice

Real Simple AUGUST 2006

  • Yield: Makes 4 servings
  • Prep time: 10 Minutes
  • Other: 35 Minutes

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

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.

Nutritional Information

Amount per serving
  • Calories: 437
  • Calories from fat: 43%
  • Fat: 21g
  • Saturated fat: 8g
  • Cholesterol: 169mg
  • Sodium: 1,052mg
  • Carbohydrate: 29g
  • Fiber: 1g
  • Sugars: 4g
  • Protein: 29g
advertisement

Go to Full Version of

Shrimp and Sausage with Saffron Rice Recipe

advertisement