We're Here for You

As always, but especially now during COVID-19, you can turn to us for your next pantry meal, food shopping tips, or to connect with our team and community.

Make Ahead

Saffron And Paprika Rice With Smoked Andouille Sausage

by:
April  4, 2014
1 Review
Saffron And Paprika Rice With Smoked Andouille Sausage
  • Serves 6-7
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 cups long grain rice, dry
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon saffron
  • 1 cup green peas
  • 4 smoked andouille sausage links, cooked (on grill or pan) and sliced into 1/2 inch pieces
  • 1 teaspoon smoked Spanish paprika
In This Recipe
Tools
Set a Timer
Directions
  1. In a large dutch oven, heat olive oil. Add onions and red pepper and cook until soft. Add in garlic and cook for additional minute.
  2. Stir in dry rice, coating in oil and juices from vegetables. Add chicken broth, salt, and saffron. Bring to a boil, reduce heat, and cover. Cook for 10 minutes, until most of the liquid is absorbed by the rice.
  3. Stir in sausage and peas. Cook an additional 5-10 minutes, until rice is soft and fluffy.
  4. Remove from heat and stir in paprika. Let cool for 5-10 minutes before serving.
Tags:
Contest Entries

See Reviews

See what other Food52ers are saying.

Review

Popular on Food52