Creole Shrimp & Sausage

Cup Water
Cup Chicken Broth
1 Cup Quick-Cooking Bulgur
Teaspoon Chili Powder
Teaspoon Creole Seasoning, Divided
Pound Smoked Sausage, Cut Into -Inch Slices
2 Teaspoons Olive Oil, Divided
1 Medium Onion, Chopped
1 Medium Green Pepper, Chopped
2 Garlic Cloves, Minced
1 Can (16 Ounces) Kidney Beans, Rinsed and Drained
1 Can (14.5 Ounces) Diced Tomatoes, Undrained
Pound Uncooked Jumbo Shrimp, Peeled and Deveined
Teaspoon Worcestershire Sauce

1. Bring water and broth to a boil in a small saucepan.  Stir in the bulgur, chili powder and teaspoon Creole seasoning.  Reduce heat; cover and simmer for 15 minutes or until tender.  Meanwhile, brown sausage in 1 teaspoon oil in a large skillet.  Remove and keep warm.
2. Saute onion and green pepper in remaining oil in the same skillet until tender.  Add garlic; cook 1 minute longer.  Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage, and remaining Creole seasoning.  Cook for 3-5 minutes or until shrimp turn pink.  Fluff bulgur with a fork; serve with sausage mixture.