Zesty Shrimp and Andouille Sausage with Golden Saffron Rice
This vibrant dish combines succulent shrimp with spicy andouille sausage, all nestled in a fragrant bed of saffron-infused rice. The addition of white wine enhances the flavors, while sweet peas and fresh cilantro provide a delightful contrast. Perfect for a cozy weeknight dinner or a weekend gathering, this one-pot wonder is sure to impress with its rich tastes and eye-catching presentation. Feel free to substitute turkey sausage and brown rice for a lighter, nutritious twist that still satisfies the palate. Your family will be coming back for seconds!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
2 (teaspoons)
andouille sausages
8 (ounces, sliced 1/4 inch thick)
onion
1 (medium, thinly sliced)
white wine
1/2 (cup)
low sodium chicken broth
1 (14 1/2 ounce can)
saffron threads
12 (threads)
long grain white rice
1 (cup)
medium shrimp
3/4 (lb, peeled and deveined)
frozen peas
1/3 (cup)
kosher salt
1/2 (teaspoon)
black pepper
1/2 (teaspoon)
fresh cilantro
4 (sprigs (optional))
Instructions
1
In a wok or large saucepan, heat the olive oil over medium-high heat until shimmering.
2
Add the sliced andouille sausage and brown it for about 5 minutes, stirring occasionally to ensure even cooking.
3
Reduce the heat to medium and add the thinly sliced onion. Stir and cook for another 5 minutes until the onions are soft and translucent.
4
Carefully spoon off most of the rendered fat from the pan, leaving a little for flavor.
5
Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
6
Add the low sodium chicken broth, saffron threads, and long grain white rice. Bring to a rolling boil.
7
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
8
After 15 minutes, stir in the peeled and deveined shrimp and frozen peas. Cover and cook for an additional 5 minutes until the shrimp are pink and cooked through.
9
Season to taste with kosher salt and black pepper.
10
Before serving, garnish the dish with fresh cilantro sprigs for a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Shrimp and Andouille Sausage with Golden Saffron Rice?
It is a vibrant one-pot dish combining succulent shrimp and spicy andouille sausage on a bed of fragrant, saffron-infused long grain white rice.
What type of sausage is used in this recipe?
The recipe calls for 8 ounces of andouille sausage, sliced 1/4 inch thick.
Can I substitute the andouille sausage with something else?
Yes, you can substitute turkey sausage for a lighter, nutritious twist.
What kind of rice is recommended for this dish?
The recipe specifies 1 cup of long grain white rice.
Can I use brown rice instead of white rice?
Yes, brown rice can be used as a nutritious alternative, though cooking times may need to be adjusted.
How much shrimp do I need?
You will need 3/4 lb of medium shrimp that have been peeled and deveined.
What gives the rice its golden color?
The golden color and fragrance come from the addition of 12 saffron threads.
What type of broth should I use?
The recipe recommends using one 14 1/2 ounce can of low sodium chicken broth.
Is there alcohol in this recipe?
Yes, the recipe uses 1/2 cup of white wine to enhance the flavor, which is simmered for 2 minutes to evaporate the alcohol.
When should I add the shrimp and peas?
The shrimp and frozen peas should be stirred in after the rice has simmered for 15 minutes and is tender.
How long does it take to cook the shrimp?
Once added to the rice, the shrimp take approximately 5 minutes to cook until pink and through.
How should I prepare the onion?
One medium onion should be thinly sliced and cooked until soft and translucent.
Do I need to drain any fat during cooking?
Yes, after browning the sausage and onions, you should spoon off most of the rendered fat, leaving just a little for flavor.
What is the recommended garnish?
Fresh cilantro sprigs are recommended as a garnish for a burst of color and flavor.
Is this a spicy dish?
Yes, the use of andouille sausage and black pepper gives this dish a zesty and spicy flavor profile.
How long do I brown the sausage?
The sliced sausage should be browned for about 5 minutes over medium-high heat.
What cooking vessel is best for this recipe?
A wok or a large saucepan is recommended for this one-pot meal.
Should the rice be covered while cooking?
Yes, after the broth reaches a boil, reduce the heat to low and cover the pan to let the rice simmer.
How much salt and pepper is used?
The recipe suggests 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper, though you should season to taste.
Can I use fresh peas instead of frozen?
The recipe calls for 1/3 cup of frozen peas, but fresh peas can be used if they are available.
What heat setting is used for browning the sausage?
The olive oil and sausage should be heated over medium-high heat until the oil is shimmering.
How much olive oil is required?
You will need 2 teaspoons of olive oil.
How long do I simmer the rice before adding seafood?
The rice should simmer covered for 15 minutes before the shrimp and peas are added.
Is cilantro mandatory for this recipe?
No, the fresh cilantro sprigs are listed as optional.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and described as a cozy meal perfect for weeknights or gatherings.
How do I know when the rice is done?
The rice is done when it is tender and has absorbed most of the liquid.
What does the white wine do in this recipe?
The white wine is used to deglaze the pan and enhance the depth of flavor in the rice and proteins.
Can I make this dish if I am short on time?
Yes, this is tagged as a 'quick dinner' and 'easy recipe' as it is a one-pot meal with a relatively short cooking time.
Is the shrimp cooked at the same time as the rice?
No, the shrimp are added during the last 5 minutes of cooking to ensure they stay succulent and do not overcook.
How many saffron threads are used?
The recipe calls for 12 saffron threads.