Ellen's Saffron Rice with Shrimp and Sausage

 1 Tablespoon olive oil

8 ounces andouille sausage sliced thin (or kielbasa or any other smoked sausage of your choice, spicy is good)

1 medium onion, diced

½ cup white wine

1 ¾ cup homemade chicken broth (or1 can low-sodium chicken broth)

12 saffron threads, crumbled

1 cup long-grain white rice

¾ pound medium shrimp (frozen works fine)

1 poached skinless boneless chicken breast, or several boneless thighs, cut into bite sized pieces.  (the thighs are acutally tastier in this IMO)

½ cup frozen peas

black pepper to taste

salt to taste, depending on how salty the sausage and chicken broth are

Instructions

Heat the oil in a wok or large skillet over medium-high heat. 

Add the sausage and brown on both sides, about 5 minutes total. 

Reduce heat to medium and add the onion.  Cook, stirring occasionally, for about 5 minutes till tender.  Remove most of (but not all) the fat, add the wine, and cook for 2 minutes. 

Add the broth, saffron, and rice and bring to a boil.  Reduce heat, cover and simmer for 15 minutes. 

Stir the shrimp, chicken and peas into the rice, cover, and cook for 5 minutes.  Remove from heat.  Season with pepper.  Spoon onto plates and add just a little cilantro if desired.

My Notes:

>> I use my own broth that I make with NO salt because the sausage is usually quite salty and we are careful of that.  If it really does need it I'll add a little salt at the end there.

>> If I have leftover chicken I use that.  

>> If I’m poaching chicken for this, I usually poach extra to use the next day for some chicken and noodles or something like that.

>>I also use at least half again as much saffron, (18 strands) my dad’s sense of taste is a bit less than most so a little extra works well for me.

This makes 4 very generous servings depending on amount of chicken you add, really it's more like 6 servings.

There are similar recipes for this floating around out there but Ellen’s version is the BEST.  This is a very forgiving recipe, saffron is quite expensive but it’s really worth it in this case, it is distinctive yet still delicate. 

If I don’t have any saffron on hand and want to make this anyway, I have been known to spice it up with some Mrs Dash ‘Southwest Chipotle’ blend or the ‘Fiesta Lime’ one.  I’m telling you this is a keeper!

PS, if you make this, let us know what modifications you make!