Johnsonville NOLA Bloody

Good evening Tailgaters!  Our friends at Johnsonville passed along some recipes for varying types of bloody mary cocktails.  While I personally don’t drink them I’m confident that plenty of you are no stranger to one on a Sunday morning, plus they just look cool.  Not to mention they’re all based on a region, yesterday was Wisconsin, so it might be fun to pick and choose based on the teams that are playing.  So without further adieu I give you the NOLA Bloody:

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NOLA Bloody

Courtesy of Johnsonville

Servings: 4 cocktailsnolabloody

Prep time: 15 minutes

Cook time: 7 minutes


  • ¾ cup vodka
  • 1 ½ cups bloody mary mix or tomato juice
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons hot sauce
  • 1 teaspoon Tony Chachere’s Louisiana spice mix
  • 4 JOHNSONVILLE® New Orleans Smoked or Andouille Sausages, grilled
  • 4 skewers
  • 4 celery stalks
  • 4 gimlet olives
  • 4 pickled okras
  • 1 sliced red pepper
  • ½ teaspoon of celery bitters or celery salt


  1. In a pitcher, mix vodka, bloody mary mix or tomato juice, hot sauce, lemon juice and spice mix.
  2. Pour into 4 glasses with ice and celery salt rim.
  3. Cut sausage into thirds
  4. For the garnish, assemble each of the four skewers with the sausage, sliced red pepper, gimlet olives and pickled okra, place into cocktail with celery stalk.