Shrimp & Sausage With Saffron Rice

• 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)

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.

olive oil, andouille sausages, onion, white wine, chicken broth, threads, long grain white rice, shrimp, frozen peas, kosher salt, black pepper, cilantro

Taken from www.food.com/recipe/shrimp-sausage-with-saffron-rice-180218 (may not work)