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Creole Shrimp & Sausage Recipe
Creole Shrimp & Sausage Recipe photo by Taste of Home

Creole Shrimp & Sausage Recipe

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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. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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 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

Nutritional Facts

1-1/4 cups sausage mixture with 1/2 cup bulgur equals 510 calories, 19 g fat (7 g saturated fat), 108 mg cholesterol, 1287 mg sodium, 57 g carbohydrate, 15 g fiber, 30 g protein.


  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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole Shrimp & Sausage in Simple & Delicious October/November 2011, p18

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 17, 2012

"So-so. If I ever make it again, I will serve it over brown and wild rice."

Reviewed Dec. 29, 2011

"Have already made it several times! Very good! I add a little bit more creole seasoning, but very yummy!"

Reviewed Dec. 13, 2011

"Don't shy away from this recipe, it's one of the best. This restaurant quality dinner is sure to please. Way to go Taste of Home test kitchen. I did not change an ingredient and discovered a new trick, if I slightly freeze the shirmp...they peel and clean much faster and easier."

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