Shrimp Sausage with Saffron Rice
Elevate your weeknight dinners with this vibrant and flavor-packed Shrimp Sausage with Saffron Rice recipe! Tender shrimp, smoky sausage, and aromatic saffron-infused rice come together in a one-pan masterpiece that's as delicious as it is visually stunning. The combination of sautéed onions, bell peppers, and garlic creates a savory base, while hints of paprika and cayenne add a touch of spice. Saffron threads lend their signature golden hue and delicate flavor to the fluffy rice, making this dish a true standout. Ready in just 50 minutes and perfect for serving four, it's a satisfying meal that's ideal for busy nights or entertaining guests. Garnish with fresh parsley for a pop of color and added freshness, and serve it hot for a restaurant-quality experience at home. Whether you're looking for a quick dinner idea or an impressive dish for special occasions, this Shrimp Sausage with Saffron Rice is your answer.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 14 ounces smoked sausage, sliced into rounds
- 1 medium white onion, finely diced
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 0.5 teaspoons saffron threads
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a small bowl, soak the saffron threads in 2 tablespoons of warm chicken broth for about 5 minutes to bring out the flavor.
In a large skillet or deep sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the smoked sausage rounds and cook until browned on both sides, about 5 minutes. Remove the sausage from the pan and set aside.
In the same pan, add the shrimp and cook for 1-2 minutes per side, just until they start to turn pink. Remove the shrimp and set aside with the sausage.
Add the remaining 1 tablespoon of olive oil to the pan. Add the diced onion and red bell pepper and sauté for 3-4 minutes, until softened.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Stir in the rice, paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the rice slightly and coat it in the spices.
Pour in the chicken broth, including the saffron-infused broth. Stir well, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, gently fold in the cooked sausage and shrimp. Cover the pan and let it sit off the heat for 5 minutes to warm through.
Fluff the rice with a fork, garnish with fresh parsley if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
