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Creole Shrimp & Sausage

 Creole Shrimp & Sausage
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil.
  • Remove and keep warm.
  • 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

2 of 2

Creole Shrimp & Sausage (continued)

Directions (continued)

  • seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff
  • bulgur with a fork; serve with sausage mixture. Yield: 4 servings.
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, 1,287 mg sodium, 57 g carbohydrate, 15 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.