Ingredients
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2 teaspoons olive oil
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1 medium onion, thinly sliced
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1/2 cup white wine
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1 (14 1/2 ounce) can low sodium chicken broth
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3/4 lb medium shrimp, peeled and deveined
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1/3 cup frozen peas
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1/2 teaspoon kosher salt
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1/2 teaspoon black pepper
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4 sprigs fresh cilantro
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1 cup long grain white rice
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12 saffron threads
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8 ounces andouille sausages, sliced 1/4 inch thick
Instructions
- Heat the oil in a wok or large saucepan over med high heat.
- Add sausage and brown about 5 minutes total.
- Reduce heat to medium and add the onion.
- Cook, stirring occasionally for 5 minutes.
- Spoon off most of the fat.
- Add wine and cook for 2 minutes.
- Add 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, cook for another 5 minutes.
- Season with salt and pepper.
- Garnish with the fresh cilantro.