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    You are in: Home / Recipes / Shrimp and Andouille With Saffron Rice Recipe
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    Shrimp and Andouille With Saffron Rice

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    13 mins

    32 mins

    JackieOhNo!'s Note:

    Another tasty combination of two of my favorites. From Real Simple Magazine August 2006.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a wok or large saucepan over medium-high heat.
    2. 2
      Add the sausage and brown on both sides, about 5 minutes total.
    3. 3
      Reduce heat to medium and add the onion.
    4. 4
      Cook, stirring occasionally, for 5 minutes.
    5. 5
      Spoon off and discard all but 1 Tablespoon of the fat.
    6. 6
      Add the wine and cook for 2 minutes.
    7. 7
      Add the broth, saffron, and rice and bring to a boil.
    8. 8
      Reduce heat, cover, and simmer for 15 minutes.
    9. 9
      Stir in the shrimp and peas into the rice, cover, and cook for 5 minutes.
    10. 10
      Remove from heat.
    11. 11
      Season with the salt and pepper.
    12. 12
      Spoon onto plates and add the cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp and Andouille With Saffron Rice

    Serving Size: 1 (373 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 539.4
     
    Calories from Fat 183
    33%
    Total Fat 20.3 g
    31%
    Saturated Fat 6.3 g
    31%
    Cholesterol 162.1 mg
    54%
    Sodium 1398.9 mg
    58%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.9 g
    11%
    Protein 34.7 g
    69%

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