One-Pot Saffron Cream Shrimp and Spicy Sausage

By: Mandy Tanner

Aromatic and savory saffron flavors a light creamy broth perfect for simmering potatoes and cooking shrimp. This dish starts by cooking the sausage. Adding the spicy sausage back to the pot at the end of cooking, makes this one-pot meal incredibly delicious and easy to clean-up. 


Saffron Cream Shrimp and Spicy Sausage

  • 1 tablespoon olive oil
  • 1 (8 oz) package SRF Pork Hot Sausage Links Buy Now
  • 1 lb shrimp Buy Now
  • ¼ cup finely chopped shallots, from 1 large shallot
  • 1 teaspoon minced fresh garlic, form 1-2 cloves
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 pinch of saffron threads
  • 4 cups (32 oz) chicken broth
  • ¼ cup heavy cream
  • 1 lb baby gold or red potatoes, 2-inches or smaller
  • 1 teaspoon fresh lemon juice
  • Lemon wedges, for serving

Saffron Cream Shrimp and Spicy Sausage

In a Dutch oven or 5 qt sauce pot over medium heat, add the olive oil and sausage links, and cook, turning to brown on all sides, and cooking until the sausage is fully cooked or reads 165F internal temperature on a probe thermometer, about 10 minutes. Remove the sausage from the pan and set aside.
Add the shallots, garlic, thyme, salt, and pepper, and sauté until translucent and fragrant, 1-2 minutes.
Add the saffron threads, chicken stock, and cream, and stir. Then add the potatoes and cover the pot and bring to a simmer. Reduce the heat to medium-low to cook the potatoes at a simmer until they are tender and easily pierced with the tip of a knife, 20-25 minutes. (Note: If using larger potatoes, cut them smaller to cook more quickly and reduce the cook time.)
Slice the cooked sausage into ¼-inch-thick rounds. Add the sausage and the shrimp to the pot with a teaspoon of fresh lemon juice, and simmer uncovered, just until the shrimp are cooked through and sausage is warmed, about 2 minutes.
Serve warm with fresh lemon wedges, as desired. Enjoy!