Ingredients
- 1 1/2 cups quick-cooking rice
- 1 to 2 cups leftover salmon broken into pieces
- 1 pound medium shrimp, peeled and deveined
- 2 links chorizo or andouille sausage (or kielbasa), cut in half lengthwise, then cut crosswise into 1⁄4-inch-thick slices
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can pink beans, drained
- 1 large green bell pepper, seeded and diced
- 1 teaspoon dried oregano
- 1/2 teaspoon saffron threads
- 1/4 cup chopped fresh parsley leaves
- Salt and freshly ground black pepper
Directions
Cook the rice according to the package directions.
Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve.
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By luloves2cook
Birmingham, Al
on May 28, 2011
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Wow! Too good! I used leftover roasted chicken because I didn't have salmon. Also substituted turmeric for the saffron. The whole family loved it- will definitely make again
By nwilson3_10364949
Boca Raton, FL
on May 12, 2008
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This dinner was quick and easy, but tasted like I spent a lot more time in the kitchen. I did not have "left over" salmon -- I baked fresh salmon in the oven beforehand. I used brown rice. I do not eat red meat so I cooked the sausage on the side for my husband and he added it to his dish.
By mallen1205_7444465
Kissimmee, FL
on April 14, 2008
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I also can't afford saffron so I omitted it. This recipe was so easy to make and it doubles really well for a bigger crowd.
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