Shrimp and Andouille With Saffron Rice
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 9.85 ml olive oil
- 226.79 g andouille sausages, sliced 1/4-inch thick
- 1 medium yellow onion, thinly sliced
- 118.29 ml white wine
- 411.06 g can chicken broth
- 12 saffron threads, crumbled
- 236.59 ml long-grain white rice
- 340.19 g medium shrimp, peeled and deveined
- 78.78 ml frozen peas
- 2.46 ml kosher salt
- 2.46 ml pepper
- 4 sprig fresh cilantro
directions
- 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 in 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.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!