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    You are in: Home / Recipes / Shrimp & Sausage With Saffron Rice Recipe
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    Shrimp & Sausage With Saffron Rice

    Shrimp & Sausage With Saffron Rice. Photo by Muffin Goddess

    1/1 Photo of Shrimp & Sausage With Saffron Rice

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Cybill's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a wok or large saucepan over med high heat.
    2. 2
      Add sausage and brown 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 most of the fat.
    6. 6
      Add wine and cook for 2 minutes.
    7. 7
      Add broth, saffron, and rice and bring to a boil.
    8. 8
      Reduce heat, cover, and simmer for 15 minutes.
    9. 9
      Stir the shrimp and peas into the rice, cover, cook for another 5 minutes.
    10. 10
      Season with salt and pepper.
    11. 11
      Garnish with the fresh cilantro.

    Ratings & Reviews:

    • on May 30, 2009

      55

      I have been wanting to make this forever. Muffin Goddess' picture makes this recipe look so tasty. It was Delicious! I thought that it would take longer to make than it did. Also, I found it simple to make. I did make one change - I added fresh crushed garlic. I just love garlic. I think that a little fresh garlic accented the flavors. I hope that I did not offend the author chef! Thank you for this recipe Cybill.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2006

      55

      What a great recipe! I subbed some Lite Polska Kielbasa for the andouille sausage (I didn't have any andouille, and I wanted to use up the kielbasa anyway). I needed to use up an orange bell pepper that was hanging around in the crisper, so I chopped that up and added it along with the onion. I used Chardonnay for the wine (on hand). I didn't have any canned broth, so I used chicken Better than Bouillon instead. I loved that this went together so quickly, and it looked so appetizing too (I wish I could've taken a photo, because the colors in the dish were so nice and bright). Hopefully one of the talented Zaar photographers tries this recipe soon! Definitely a keeper! Flavorful enough for DH and Dad, mild enough for Mom and Gram, the whole family was very impressed with this and I didn't even have to go to the grocery store first. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2007

      55

      Absolutely delicious and simple to make! I didn't have any adouille sausage either, so I used some chicken and habanero sausages that I had in the freezer. Other than that, I followed the recipe as written. It was so good that my husband and I had a hard time stopping ourselves from finishing the entire dish! Thanks for posting, Cybill.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Shrimp & Sausage With Saffron Rice

    Serving Size: 1 (365 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 537.9
     
    Calories from Fat 182
    34%
    Total Fat 20.3 g
    31%
    Saturated Fat 6.3 g
    31%
    Cholesterol 162.1 mg
    54%
    Sodium 1082.9 mg
    45%
    Total Carbohydrate 46.7 g
    15%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.7 g
    11%
    Protein 34.5 g
    69%

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