Although Mardi Gras has officially come to an end, no time is better than the present to add a new recipe to your repertoire. Whether your first experience with Creole cuisine was had during your visit to New Orleans this past weekend or you just want to try something simple but you’re not sure where to start, we have a great “Nawlins” inspired Shrimp Creole recipe that is quick, simple, full of flavor; with a slight “Texas” twist on the original.
1 lbs. shrimp
3 links of Johnsonville Split Rope Sausage
16 oz. of okra
28 oz. of Fire Roasted Diced Tomatoes
1 tbs. butter
2 tbs. of Sea Salt
2 tbs. of pepper
3 to 4 tbs. of Louisiana seasoning
1/4 teaspoon of cayenne pepper
Add okra to pan and cook for 10 minutes. You want the okra to cook down so the “slime” is mostly removed. Add in diced tomatoes and stir. While the okra and tomatoes are cooking, cut your Johnsonville Split Rope Sausage into slices. Add sausage to pan along with one Tablespoon of butter. Cook for an additional 7-10 minutes until golden and sausage is crisp around the edges. While the sausage is cooking, season the shrimp with Louisiana seasoning and let it sit for a few minutes. Lower heat to medium-low and add shrimp. Add all other seasonings to pan as well. Cook shrimp until pink (about 5 minutes). Allow to simmer. Serve over rice (optional).
When selecting your Johnsonville Split Rope Sausage of choice, I recommend choosing between the Chorizo, Smoked Sausage, or Andouille Sausage. For this version, I went with Chorizo for its smokey flavor (due to the paprika); combining flavors of Texas and Louisiana. if you want to go more traditional, then go with the Andouille flavor. Johnsonville sausage uses absolutely no fillers which results in the perfect bite, texture and a well-rounded rich flavor. Johnsonville Split Rope Sausage can make your dinners easier and more delicious for sure. Visit Johnsonville.com for great recipes!
This is a sponsored conversation written by Urban Swank on behalf of Johnsonville Sausage. The opinions and text are our own.