Shrimp and Sausage with Saffon Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
8 ounce(s) andouille sausage, sliced 1/4 inch thick |
14.5 ounce(s) can low sodium chicken broth |
4 sprig(s) cilantro (optional) |
1/3 cup(s) frozen peas |
1/2 teaspoon(s) ground black pepper |
1/2 teaspoon(s) kosher salt |
1 cup(s) long-grain white rice |
3/4 pound(s) medium shrimp, peeled and deveined |
1 medium yellow onion, thinly sliced |
2 teaspoon(s) olive oil |
12 saffron threads, crumbled |
1/2 cup(s) white wine |
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.
2. 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.
3. 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.
4. Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat.
5. Season with salt and pepper. Spoon onto plates and add the cilantro (if using).
|
|