Shrimp and Sausage with Saffron Rice

total time:: 55 min

Makes 4 servings

Shrimp and andouille sausage with saffron rice create a cajun paella.

ingredients

2 t. olive oil
8 ounces andouille sausage sliced 1/4 inch thick
1 medium yellow onion, thinly sliced
2/3 cup white wine
2/3 cup chicken broth or water
12 saffron threads, crumbled
1 cup long-grain rice white rice
3/4 pound medium shrimp, peeled and deveined
1/3+ cup frozen peas
1/2 t. kosher salt
1/2 t. black pepper
1 dash garlic powder
4 sprigs fresh cilantro (optional)

directions

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 fat. Add the wine and cook for 2 minutes. Add the broth, saffron and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir the shrimp and peas into the rice, cover and cook for 5 minutes. Remove from heat. Season with the salt, pepper and garlic. Spoon onto plates and add the cilantro (if using).