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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, Milwaukee, Wisconsin
  • 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


  • 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 seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.
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.
Nutrition 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.

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Average Rating:
  • Kris Hodges
    Nov 7, 2018

    First of all the rice ... you cannot get fluffy rice with 1:1 liquid. I followed the recipe and sure enough the water was absorbed and the rice was still hard after 15 minutes and trying to burn on the bottom. Rice should be at least 2:1. The shrimp sausage mixture was just okay, very bland even for my husband who's not really into spicy. We ate it for dinner last night and picked all the meat out before tossing the rest of it. Allrecipes' Louisiana Shrimp Creole II by Katrina Berry is our favorite.

  • bjsilve0
    Jun 17, 2012

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

  • zilki
    Dec 29, 2011

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

  • ColleenaG
    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.