Shrimp and Andouille With Saffron Rice |
|
 |
Prep Time: 13 Minutes Cook Time: 32 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Another tasty combination of two of my favorites. From Real Simple Magazine August 2006. Ingredients:
2 teaspoons olive oil |
8 ounces andouille sausages, sliced 1/4-inch thick |
1 medium yellow onion, thinly sliced |
1/2 cup white wine |
1 (14 1/2 ounce) can chicken broth |
12 saffron threads, crumbled |
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 pepper |
4 sprigs fresh cilantro |
Directions:
1. Heat the oil in a wok or large saucepan over medium-high heat.
2. Add the sausage and brown on both sides, about 5 minutes total.
3. Reduce heat to medium and add the onion.
4. Cook, stirring occasionally, for 5 minutes.
5. Spoon off and discard all but 1 Tablespoon of the fat.
6. Add the wine and cook for 2 minutes.
7. Add the broth, saffron, and rice and bring to a boil.
8. Reduce heat, cover, and simmer for 15 minutes.
9. Stir in the shrimp and peas into the rice, cover, and cook for 5 minutes.
10. Remove from heat.
11. Season with the salt and pepper.
12. Spoon onto plates and add the cilantro.
|
|