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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (365g) Recipe makes 4 servings The following items or measurements are not included below: 12 saffron threads |
||
| Calories 537 | ||
| Calories from Fat 182 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.3g | 31% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 9.1g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 162mg | 54% | |
| Sodium 1082mg | 45% | |
| Potassium 554mg | 15% | |
| Total Carbohydrate 46.8g | 15% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 2.8g | ||
| Protein 34.5g | 69% | |
Shrimp & Sausage With Saffron Rice
SERVES 4
Ingredients
- 2 teaspoons olive oil
- 8 ounces andouille sausages, sliced 1/4 inch thick
- 1 medium onion, thinly sliced
- 1/2 cup white wine
- 1 (14 1/2 ounce) can low sodium chicken broth
- 12 saffron threads
- 1 cup long grain white rice
- 3/4 lb medium shrimp, peeled and deveined
- 1/3 cup frozen peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 sprigs fresh cilantro (optional)
Directions
1
Heat the oil in a wok or large saucepan over med high heat.2
Add sausage and brown about 5 minutes total.3
Reduce heat to medium and add the onion.4
Cook, stirring occasionally for 5 minutes.5
Spoon off most of the fat.6
Add wine and cook for 2 minutes.7
Add broth, saffron, and rice and bring to a boil.8
Reduce heat, cover, and simmer for 15 minutes.9
Stir the shrimp and peas into the rice, cover, cook for another 5 minutes.10
Season with salt and pepper.11
Garnish with the fresh cilantro.
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Featured Reviews for This Recipe
From: JOY1998
On May 30, 2009
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.
From: *sandra*
On Feb 1, 2007
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.
From: Muffin Goddess
On Aug 26, 2006
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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