Shrimp & Sausage With Saffron Rice

Submitted by Cybill

"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!"

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 teaspoons olive oil
• 8 ounces andouille sausages, sliced 1/4 inch thick
• 1 medium onion, thinly sliced
• 1⁄2 cup white wine
• 1 (14 1/2 ounce) can low sodium chicken broth
• 12 saffron threads
• 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 black pepper
• 4 sprigs fresh cilantro (optional)

directions

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

Reviews

[JOY1998]

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.

 

[Muffin Goddess]

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!

 

[sandrasothere]

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.

 

[Patricia R.]

This is a delicious and nutritious quick recipe! We loved it! We eat lots of vegetables so I added garlic, fresh red pepper, celery and zucchini for color. No Andouille sausage so I used Sweet Italian Sausage with just a hint of kick. Served it with fresh sweet collard greens finished steamed with crumbled bacon. It was a winner.

 

[Dr. Jenny]

Really tasty, easy recipe. I used a vegetarian "chicken" broth called No Chicken Broth and subbed vegetarian andouille sausage, both of which worked fine in this dish. Thanks for posting.