If you can't easily find andouille sausage in your grocery store, you can substitute any similar, fully cooked spicy or smoked sausage (e.g., chorizo, kielbasa, smoked turkey or chicken).
12-16 oz Cajun-style Andouille sausage (or other fully cooked spicy sausage)
1 yellow onion
2 cloves minded garlic
1 Tablespoon olive oil
1⅓ cup bulgur
15 oz can diced tomatoes
1¾ cup of chicken stock
½ teaspoon salt
Pepper, to taste
8 oz feta cheese
Cilantro, small handful
YIELD: 4 servings
DIRECTIONS:
- Cut sausage into ¼-inch thick slices, and slice onion into thin wedges.
- Heat a large skillet at medium-high heat. When hot, add 1 Tablespoon olive oil and sausage. Fry sausage for several minutes until it begins to brown. Remove from skillet and set aside.
- Add 1 Tablespoon olive oil, garlic and onion and saute for 3-4 minutes until onion becomes soft and translucent.
- Add the sausage and bulgur to the skillet, mix and fry for another minute.
- Add diced tomatoes (with juice), chicken stock and season with salt and pepper.
- Reduce heat to medium, cover and boil for approximately 12 minutes. Stir halfway through cooking.
- Divide among 4 bowls.
- Top each serving with crumbled feta cheese and cilantro.