Bulgur Jambalaya

Name: Bulgur Jambalaya
Ingredients: 8 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces; 1 teaspoon Cajun seasoning; 2 teaspoons olive oil; 6 ounces smoked turkey sausage, sliced; 1 medium sweet red pepper, diced; 2 celery ribs, diced; 1 small onion, chopped; 1/2 cup no-salt-added tomato sauce; 1 cup bulgur; 1 cup reduced-sodium chicken broth; 3/4 cup water; 1/4 teaspoon cayenne pepper, optional

12 ingredients

2 steps

Ingredients

8 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
1 teaspoon Cajun seasoning
2 teaspoons olive oil
6 ounces smoked turkey sausage, sliced
1 medium sweet red pepper, diced
2 celery ribs, diced
1 small onion, chopped
1/2 cup no-salt-added tomato sauce
1 cup bulgur
1 cup reduced-sodium chicken broth
3/4 cup water
1/4 teaspoon cayenne pepper, optional

Directions

1

Toss chicken with Cajun seasoning. In a large saucepan, heat oil over medium heat; saute chicken until browned, 2-3 minutes. Remove from pan.
2

In same pan, saute sausage until browned, 1-2 minutes. Add red pepper, celery and onion; cook and stir 2 minutes. Stir in tomato sauce; cook 30 seconds. Stir in bulgur, broth, water, chicken and, if desired, cayenne; bring to a boil. Reduce heat; simmer, covered, until bulgur is tender and liquid is almost absorbed, about 10 minutes, stirring occasionally.