Nick Monfire


The only way one can sustain a diet is to simply eat healthier versus giving up foods we love like this classic dish.

pinch tips: How to Carve a Whole Chicken





15 Min


20 Min


8 oz
smoked andouille sausage
1 Tbsp
olive oil
stalks of celery
1/2 c
diced red bell pepper
1/2 c
diced celery
chicken breast
8 oz
fresh shrimp cleaned and deveined
1 Tbsp
cajun spice preferably no salt
1 tsp
tobassco habanero sauce
1 c
tomato sauce
1 c
chicken stock
1 c
bulgur wheat, uncooked
bay leaves, dried

Directions Step-By-Step

Cut the sausage on a bias 1/4 inch thick and place a 3 quart pan on the stovetop over a medium heat and add the olive oil and sausage. Fry until browned (about 3 minutes) stir and brown the other side for a further 2-3 minutes.
Add the celery,bell pepper and onion and saute for 2 minutes. Transfer to a bowl and set aside. Cut the chicken into 1 inch chunks and try and keep them uniform. Add the chicken to the pan that contained the sausage and fry for two to three minutes stirring constantly to pick up the brown bits.Add the cajun seasoning and stir for 30 seconds. Add the bay leaves,tobasco and stir for a further 30 seconds.
Add the sausage and sauteed vegetables to the pot and give it a quick stir then add the tomato sauce and stock and turn heat to high and allow to come up to a boil, reduce heat to low and add the bulgur wheat and stir it for 10 seconds. Cover the pan and cook for 12 minutes then remove cover and add the shrimp and cook a further 3 minutes. Remove from heat and allow to stand for 5 minutes.

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy
Hashtags: #sausage, #spicy, #cajun