• 4servings
  • 30minutes
  • 510calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, P
MineralsZinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 1/2 cup chicken broth

  3. 1 cup quick-cooking bulgur

  4. 1/2 teaspoon chili powder

  5. 3/4 teaspoon Creole seasoning, divided

  6. 1/2 pound smoked sausage, cut into 1/4-inch slices

  7. 2 teaspoons olive oil, divided

  8. 1 medium onion, chopped

  9. 1 medium green pepper, chopped

  10. 2 garlic cloves, minced

  11. 1 can (16 ounces) kidney beans, rinsed and drained

  12. 1 can (14-1/2 ounces) diced tomatoes, undrained

  13. 1/2 pound uncooked jumbo shrimp, peeled and deveined

  14. 1/2 teaspoon Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home 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.


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