Shrimp and Sausage with Saffron Rice

Photo by John Kernick
Ingredients
- 1/3 cup frozen peas
- 3 sprigs fresh cilantro (optional)
- 12 saffron threads, crumbled
- ½ teaspoon kosher salt
- 1 cup long-grain white rice
- ½ teaspoon black pepper
- 1 medium yellow onion, thinly sliced
- + 7 more ingredients
-
- ¾ pound medium shrimp, peeled and deveined
- 1 14.5-ounce can low-sodium chicken broth
- 1 medium yellow onion, thinly sliced
- 8 ounces andouille sausage (or kielbasa), sliced 1/4 inch thick
- ½ cup white wine
- 1 14.5-ounce can low-sodium chicken broth
- 2 teaspoons olive oil
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 m...
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