Ingredients
1/2 cup water1/2 cup chicken broth1 cup quick-cooking bulgur1/2 teaspoon chili powder3/4 teaspoon Creole seasoning, divided1/2 pound smoked sausage, cut into 1/4-inch slices2 teaspoons olive oil, divided1 medium onion, chopped1 medium green pepper, chopped2 garlic cloves, minced1 can (16 ounces) kidney beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1/2 pound uncooked jumbo shrimp, peeled and deveined1/2 teaspoon Worcestershire sauce
Preparation
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.
