Shrimp and Sausage with Saffron Rice
Recipe: #1196
October 23, 2011
Categories:
"I've adapted this from Real Simple magazine. It's delicious and versatile, as you can really use any sausage you like. I've used the andouille, but also a chicken habanero, and a roasted red pepper mozzarella sausage. I've had a lot of luck with this one. Folks love it."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (359.2 g)
- Calories 1050.8
- Total Fat - 44.2 g
- Saturated Fat - 10.3 g
- Cholesterol - 32.9 mg
- Sodium - 561.1 mg
- Total Carbohydrate - 133.1 g
- Dietary Fiber - 10.5 g
- Sugars - 21.1 g
- Protein - 27 g
- Calcium - 125.5 mg
- Iron - 7.8 mg
- Vitamin C - 39.2 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the sausage and brown.
Step 2
Reduce heat to medium and add onion. Cook, stirring occasionally for 5 minutes or so. Spoon off any accumulated fat from the sausage.
Step 3
Add wine and cook for 2 minutes.
Step 4
Add broth, saffron, and rice. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Step 5
Stir the shrimp and peas into the rice. Cover and cook another 5 minutes.
Step 6
Season to taste with salt and pepper. A green salad on the side, and you're good to go!
Tips
No special items needed.
0 Reviews
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