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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. Ingredients:
1/2 cup water |
1/2 cup chicken broth |
1 cup quick-cooking bulgur |
1/2 teaspoon chili powder |
3/4 teaspoon creole seasoning, divided |
1/2 pound johnsonville® smoked sausage, cut into 1/4-inch slices |
2 teaspoons olive oil, divided |
1 medium onion, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 pound uncooked jumbo shrimp, peeled and deveined |
1/2 teaspoon worcestershire sauce |
Directions:
1. In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender.
2. Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.
3. In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture. Yield: 4 servings.
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