Shrimp and Sausage with Saffron Rice

Shrimp and Sausage with Saffron Rice
Photo by John Kernick

Ingredients

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

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...

View full recipe at My Recipes

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