Back to Creole Shrimp & Sausage

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Creole Shrimp & Sausage Recipe

Creole Shrimp & Sausage Recipe

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. YIELD:4 servings

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 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.
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.

Nutritional Facts

1-1/4 cups sausage mixture with 1/2 cup bulgur: 510 calories, 19g fat (7g saturated fat), 108mg cholesterol, 1287mg sodium, 57g carbohydrate (10g sugars, 15g fiber), 30g protein

Reviews for Creole Shrimp & Sausage

Sort By :
MY REVIEW
Reviewed Jun. 17, 2012

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

MY REVIEW
Reviewed Dec. 29, 2011

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

MY REVIEW
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."

Loading Image

Wine Pairings

Light-Bodied White Wine

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