Name: Creole Shrimp and Sausage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: North America, Cajun
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

This Creole shrimp and sausage recipe is hearty, flavorful and on the table in 30 minutes.

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

Instructions

1 Cook the bulgur

2 In a small saucepan, bring the water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon of the Creole seasoning. Reduce the heat, then cover the pot and simmer the bulgur for 15 minutes or until it's tender.

3 Brown the sausage

4 Meanwhile, in a large skillet, brown the sausage in 1 teaspoon of the olive oil. Remove it and keep it warm. Editor's Tip: Any smoked sausage will work in this recipe, but andouille sausage will really bring the authentic Creole flavor of New Orleans to this dish.

5 Make the Creole sauce

6 In the same skillet, saute the onion and green pepper in the remaining oil until tender. Add the garlic and cook for one minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for three to five minutes or until the shrimp turn pink. Fluff the bulgur with a fork, then serve it with sausage mixture. Editor's Tip: In both Cajun and Creole cooking, the base layer of flavor comes from the Cajun holy trinity of aromatics: green peppers, onions and celery. To make this Creole shrimp and sausage recipe taste like it came from the big easy, add two to three stalks of diced celery and saute them with the onions and bell peppers.