Get Your Mardi Gras Menu Ready With Johnsonville Split Rope Sausage! #JvilleRecipes

This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.

Whooo hooo it’s party time! Ah, Mardi Gras, that time of year when getting beads takes on a whole new meaning and the food is hot and spicy as I like it! LOL. I know many of you like to do Mardi Gras themed parties when you can’t make it to N’awlins but you may not be able to find a GREAT Jambalaya recipe, right? Well, you’re in luck.

Any good Jambalaya is PACKED with flavor, the best way to achieve that is through the right spices and using the right selection of sausage. My go to sausage comes from Johnsonville Sausage, the moment you bite into them you can taste the goodness. Johnsonville split rope sausages are ALWAYS packed with flavor because they only use premium cuts of pork, and unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers … which means you get a juicy and firm texture with each bite. I was super excited to make this fabulous “Shrimp and Johnsonville Andouille Sausage Jambalaya” for you all, and since I just got my fabulous new DSLR you’ll be able to see all the yummyness in my pics below, lol.

Shrimp and Andouille Sausage Jambalaya


2 tablespoons vegetable oil

2 tablespoon Cajun seasoning

1 pack of Johnsonville Andouille Sausage

1/2lb of shrimp peeled and de-veined

1 onion, diced

1 green bell pepper, diced

2-3 stalks celery, diced

3 cloves garlic, minced

1 (16 ounce) can crushed/diced tomatoes

1/2 teaspoon red cayenne flakes or ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon cumin

1/2 teaspoon paprika

1 teaspoon salt or seasoned salt

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 1/2 cups uncooked white rice

2 1/2 cups chicken broth


Prep your ingredients:

Step 1. Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Season the Johnsonville Andouille sausage and shrimp pieces with Cajun seasoning. Sautè sausage and shrimp until browned and slightly pink. Remove with draining spoon, and put aside.

Step 2. In the same pot, sautè onion, bell pepper, celery and garlic until tender. Mix in crushed/diced tomatoes, and season with red pepper, black pepper, salt, cumin, paprika, hot pepper sauce, and Worcestershire sauce. Stir sausage. Cook for 10 minutes, stirring occasionally.

Step 3. Stir in the shrimp, rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until broth is absorbed.

Step 4. Voila! Time to eat and get your party on 🙂

I would love to hear about any Mardi Gras recipes you may have to share. Don’t forget to like Johnsonville Sausage on Facebook and follow @JvilleKitchens on Twitter

Johnsonville Split Rope Sausage is packed with flavor to make your dinners easier and more delicious. Get ready for Mardi Gras with Johnsonville! Visit for great recipes!

This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.

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