Shrimp and Sausage with Saffron Rice |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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) |
Directions:
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.
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