Thursday, January 21, 2010

Cajun Saffron Rice

I hit the jackpot recently while attending services at Mineral Springs church of Christ in Mineral Springs. As most of you know, this was my Mother's church. It's an awesome place to worship - it's a place of help, hope & home. I love this place. Not only did they give Mother a new life but they let her be a servant for God which was her pride & joy of life. This is where I was baptized by our very close friend Mike Reese and where we held Mother's final celebration. I make sure I attend each time I'm home because I feel Mother's love & touch while I'm there. Oops...about the jackpot - it happened to be Potluck Sunday when I was visiting! YUMMY!!! Anyways, this was the first dish I came to & just had to make it for the whole family to enjoy.

2 teaspoons olive oil
8 ounces kielbasa, sliced 1/4 inch thick
1 medium yellow onion, thinly sliced
1 (14 1/2 ounce) can chicken broth
1 (5 ounce) package saffron rice mix (I use Mahatma saffron yellow rice)
1 lb medium shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Heat the oil in a large frying pan over medium hight 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 5 minutes.
Drain off the grease. Add the broth and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Stir in the shrimp, sprinkle with cajun seasoning, cover, and cook for an additional 5 minutes. Remove from heat.
Season with salt and pepper

I served this with toasted/buttered whole-wheat Orowheat Sandwhich Thins as I felt that was plenty. I think a side salad might be good too! Let me mention, the white stuff you see in the picture is melted mozzarella cheese - I thought it was a wonderful addition. And the next time I make it, I'm going to add crawfish tails!