Shrimp & Sausage With Saffron Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe from Real Simple magazine. I am posting the recipe as published, but when I made it I used Turkey Sausage and Brown Rice. So good DH was checking the skillet for more after we were done! Ingredients:
2 teaspoons olive oil |
8 ounces andouille sausages, sliced 1/4 inch thick |
1 medium onion, thinly sliced |
1/2 cup white wine |
1 (14 1/2 ounce) can low sodium chicken broth |
12 saffron threads |
1 cup long grain white rice |
3/4 lb medium shrimp, peeled and deveined |
1/3 cup frozen peas |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
4 sprigs fresh cilantro (optional) |
Directions:
1. Heat the oil in a wok or large saucepan over med high heat.
2. Add sausage and brown about 5 minutes total.
3. Reduce heat to medium and add the onion.
4. Cook, stirring occasionally for 5 minutes.
5. Spoon off most of the fat.
6. Add wine and cook for 2 minutes.
7. Add broth, saffron, and rice and bring to a boil.
8. Reduce heat, cover, and simmer for 15 minutes.
9. Stir the shrimp and peas into the rice, cover, cook for another 5 minutes.
10. Season with salt and pepper.
11. Garnish with the fresh cilantro.
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