Shrimp & Sausage With Saffron Rice - cooking recipe

Ingredients

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)

Preparation

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.