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 165F 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!
