Shrimp And Andouille With Saffron Rice

Total Time: 45 mins Preparation Time: 13 mins Cook Time: 32 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 8 ounces andouille sausages, sliced 1/4-inch thick
• 1 medium yellow onion, thinly sliced
• 1/2 cup wine
• 1 (14 1/2 ounce) can chicken broth
• 12 saffron threads, crumbled
• 1 cup long-grain rice
• 3/4 lb medium shrimp, peeled and deveined
• 1/3 cup frozen peas
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 4 sprigs fresh cilantro

Recipe

• 1 heat the oil in a wok or large saucepan over medium-high heat.
• 2 add the sausage and brown on both sides, about 5 minutes total.
• 3 reduce heat to medium and add the onion.
• 4 cook, stirring occasionally, for 5 minutes.
• 5 spoon off and discard all but 1 tablespoon of the fat.
• 6 add the wine and cook for 2 minutes.
• 7 add the broth, saffron, and rice and bring to a boil.
• 8 reduce heat, cover, and simmer for 15 minutes.
• 9 stir in the shrimp and peas into the rice, cover, and cook for 5 minutes.
• 10 remove from heat.
• 11 season with the salt and pepper.
• 12 spoon onto plates and add the cilantro.