Bulgur Jambalaya

  • 8 oz. sausage (cut in 1/2 inch lengths)
  • 2 tbsp. chopped parsley
  • 1 1/2 cups diced ham
  • 1/4 tsp. thyme
  • 1/2 cup chopped onion
  • 1/8 tsp. powdered cloves
  • 1/2 cup chopped green bell pepper
  • 1/4 tsp. chili powder
  • 3/4 cup thinly sliced celery
  • 3/4 tsp. salt
  • 3 1/2 cups meat or chicken stock or diluted canned consommé
  • 1/4 tsp. pepper
  • 2 1/2 cups cooked #3 coarse bulgur
  • dash cayenne
  1. Sauté in heavy skillet until the following are lightly browned; sausage, ham, onion, green bell pepper and celery. Add meat or chicken stock or diluted canned consommé, cooked bulgur, parsley, thyme, powdered cloves, chili powder, salt, pepper and cayenne. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture is thickened, about 45 minutes.