Bulgur Jambalaya
A delightful twist on traditional jambalaya, Bulgur Jambalaya combines proteins, veggies, and spices for a quick, nutritious meal.
Ingredients
Protein and Seasoning
- 8 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1 teaspoon Cajun seasoning
- 6 ounces smoked turkey sausage, sliced
- 1/4 teaspoon cayenne pepper, optional
Vegetables
- 1 medium sweet red pepper, diced
- 2 ribs celery, diced
- 1 small onion, chopped
Base Ingredients
- 2 teaspoons olive oil
- 1/2 cup no-salt-added tomato sauce
- 1 cup bulgur
- 1 cup reduced-sodium chicken broth
- 3/4 cup water
Instructions
Preparation
- Toss the chicken pieces with the Cajun seasoning to coat evenly.
- In a large saucepan, heat the olive oil over medium heat and sauté the chicken for 2-3 minutes until browned. Remove the chicken and set aside.
- In the same pan, add the smoked turkey sausage and sauté for 1-2 minutes until browned.
- Add the diced sweet red pepper, celery, and onion. Cook and stir for about 2 minutes until the vegetables start to soften.
- Stir in the tomato sauce and cook for another 30 seconds to combine the flavors.
Cooking
- Add the bulgur, chicken broth, water, chicken, and cayenne pepper if using. Bring to a boil, then reduce heat and simmer, covered, for about 10 minutes. Stir occasionally until the bulgur is tender and most of the liquid has been absorbed.
Serving
- Serve hot and garnish with chopped parsley. Optionally, pair it with a green salad or crusty bread.
Notes
Allow leftovers to cool before storing in an airtight container for up to three days in the refrigerator or freeze in portions for longer storage. Reheat thoroughly before serving.