Bulgur Jambalaya Recipes

Steps:

• 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.

Steps:

• Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Steps:

• Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
• Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

Steps:

• Warm oil over medium-high heat. Add onions, celery, green peppers, and garlic. Cook 4-5 minutes.
• Stir in salsa, tomato sauce, bulgur, thyme, cayenne, and 1/4 c veggie broth. Bring to a boil, then reduce heat to low and simmer, covered, 10 minutes.
• Stir in beans, corn, and remaining stock. Cover and simmer 10 more minutes, until bulgur is cooked.