Creole Shrimp & Sausage

• 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

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.

water, chicken broth, chili powder, creole seasoning, sausage, olive oil, onion, green pepper, garlic, kidney beans, tomatoes, jumbo shrimp, worcestershire sauce

Taken from www.tasteofhome.com/recipes/creole-shrimp-sausage/ (may not work)