Ingredients
Ingredients
2 teaspoons olive oil
8 ounces andouille sausage (or kielbasa), sliced 1/4 inch thick
1 medium yellow onion, thinly sliced
1/2 cup white wine
1 14.5-ounce can low-sodium chicken broth
12 saffron threads, crumbled
1 cup long-grain white rice
3/4 pound medium shrimp, peeled and deveined
1/3 cup frozen peas
kosher salt and black pepper
3 sprigs fresh cilantro (optional)
Preparation
1.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. 2.Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes. Spoon off and discard all but 1 tablespoon of the fat. 3.Add the wine and cook for 2 minutes. 4.Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. 5.Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat. Season with ½ teaspoon salt and ½ teaspoon pepper. 6.Spoon onto plates and add the cilantro (if desired).
