Creole Shrimp & Sausage
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1/2 cup water
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1/2 cup chicken broth
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1 cup quick-cooking bulgur
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1/2 teaspoon chili powder
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3/4 teaspoon Creole seasoning, divided
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1/2 pound smoked sausage, cut into 1/4-inch slices
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2 teaspoons olive oil, divided
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1 medium onion, chopped
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1 medium green pepper, chopped
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2 garlic cloves, minced
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/2 pound uncooked jumbo shrimp, peeled and deveined
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1/2 teaspoon Worcestershire sauce
Directions
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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.
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2.
Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.
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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.
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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