Shrimp & Sausage With Saffron Rice

"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!"
 
Shrimp & Sausage With Saffron Rice created by Muffin Goddess
Ready In:
40mins
Serves:
Units:

ingredients

directions

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

@Cybill
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  1. 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.
     
  2. 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.
     
  3. Muffin Goddess
    Shrimp & Sausage With Saffron Rice Created by Muffin Goddess
  4. 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.
     
  5. 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!
     
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