Getting Mardi Gras Ready with Jambalaya & Johnsonville Sausage

Getting Mardi Gras Ready with Jambalaya & Johnsonville Sausage

I love this time of year because it’s my birthday month and its Mardi Gras season.  I was born in Trinidad and we don’t celebrate Mardi Gras we have Carnival and it’s just as fun and exciting as Mardi Gras.  It’s non-stop partying, celebrating and lots of great food before we get ready for Lent.  When I think of Mardi Gras I think of Cajun recipes and that means either Gumbo or Jambalaya.  When I’m making sausage dishes I love using Johnsonville brand products.

As someone with food allergies I sometimes have a hard time with eating out, so that’s why I love trying new dishes and making them at home.  Even with online recipes I often make changes so that I can enjoy the recipe.  One ingredient I always have to omit is onions and when you are leaving out such a key ingredient you need to add back in lots of flavor to replace it.  That’s another reason I love cooking with Johnsonville Sausages.  I just cut them up and saute them to bring out even more flavor to any dish.  To get in the Mardi Gras mood I made a simple Chicken, Shrimp and Sausage Jambalaya for dinner.  Here’s the recipe below:

I always saute my sausage to give it some extra flavor.  I like having a little crunch on the outside.

Adding the diced and crushed tomatoes to my chicken and sausage mixture.

The finished dish.  Serve your Jambalaya warm.  Mines tasted even better the next morning for breakfast.  Yes I had some for breakfast. 🙂

Ingredients:

I package of Johnsonville Smoked Sausage

1 pound of cooked cubed boneless, skinless chicken breast/thighs

1 pound medium shrimp (peeled, de-veined, tail off)

1 can diced tomatoes

1 can crushed tomatoes with juice

4 cups of beef or chicken broth

3 cups of uncooked rice

2 teaspoons of seasoning salt

2 teaspoons of Cajun seasoning

1 teaspoon of dried thyme

Heat a large pot over medium heat, add the chicken and sausage to the pot, and pour in the tomatoes, beef broth. Season with thyme, seasoning salt and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.

Stir in the shrimp just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

The recipe is so easy to make and you can season it to your own taste, by adding and taking away from the basic recipe I used. Connect with Johnsonville on Facebook and Twitter as well.

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

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