Featured Pinch Tips Video
- andouille sausages cut into 1/4 inch slices
- 1/2 Tbsp
- extra virgin olive oil
- ribs of celery diced
- small onion diced
- red bell pepper cored and seeded then diced
- chicken breast cut into ½ inch chunks
- 1 Tbsp
- cajun spice
- 1/2 c
- of tomato sauce
- 1 c
- bulgur wheat, uncooked
- 2 1/2 c
- chicken stock
- medium sized raw shrimp cleaned and deveined
1First prep you vegetables, sausage and chicken according to ingredients.
Place 3 quart saucepan on a stove with medium to high heat and add the first 2 ingredients (Olive oil and sausage). Sauté about 3-5 minutes (to brown) then stir sausage with a wooden spoon briefly. Add the next 3 ingredients (celery,onion and bell pepper ) to the sausage and stir frequently for about 2 minutes. Transfer to a bowl and set aside. Add the next 2ingredients (chicken and cajun spice) to the 3 quart saucepan and sauté for about 3 minutes stirring when necessary to brown chicken pieces.
2Add the next ingredient (tomato sauce) and stir 30 seconds. Add the bowl of reserved sausage and vegetables to the chicken and stir for 30 seconds. Add the next 2 ingredients ( bulgur wheat and chicken stock) and turn burner to high and bring to a boil, reduce heat to low (11) cover pan and cook for 10 minutes then add the shrimp and stir for 20 seconds and cover pan and cook a further 5 minutes.