Shrimp and Sausage with Saffron Rice

The andouille sausage gives a nice kick.

Hands on time: 10 minutes; total time: 45 minutes.

Ingredients

• 2 tsp olive oil
• 8 oz andouille sausage, sliced 1/4 inch thick
• 1 medium yellow onion, peeled and thinly sliced
• 3 1/2 cups chicken broth
• 12 saffron threads, crumbled
• 1 cup long-grain white rice
• 3/4 lb medium shrimp, peeled and deveined
• 1/2 cup frozen peas
• salt and pepper to taste
• parsley or cilantro for garnish

Directions

1. Heat the oil in a large saucepan over medium-high heat.
2. Add sausage and brown on both sides, about 5 minutes.
3. Lower heat to medium and add onion. Cook, stirring occasionally, for 5 minutes.
4. Add the broth, saffron and rice and bring to a boil
5. Reduce heat, cover, and simmer for 15 minutes.
6. Stir in shrimp and peas, and cook an additional 5 minutes. Remove from heat.
7. Season with salt and pepper before serving.