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Creole Shrimp & Sausage

Total Time

Prep/Total Time: 30 min.

Makes

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
Creole Shrimp & Sausage Recipe photo by Taste of Home

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.

Creole Shrimp & Sausage Tips

What's in Creole seasoning?

Creole seasoning is a blend of dried herbs, garlic powder, onion powder, cayenne and paprika. If you can’t find it at the grocery store, you can easily make your own Creole seasoning.

What can I use instead of bulgur in this shrimp and sausage recipe?

If you wish to substitute the bulgur in this recipe, try using brown rice, quinoa or buckwheat instead.

Can I make this shrimp and sausage recipe ahead of time?

Yes! You can make this recipe ahead of time. Place the cooled cooked mixture in a covered container and refrigerate for up to 3 days. To reheat, microwave in 30-second intervals, stirring well each time, until it reaches 165°. Check out other Creole-style recipes, including jambalaya, ratatouille and gumbo.

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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