Cajun Classics with Truboy BBQ Smoked Texas Sausage: Jambalaya Recipe

Nothing brings a bit of Louisiana soul to the table like a hearty pot of jambalaya, especially when it’s made with the smoky, spicy kick of Truboy BBQ's Smoked Jalapeno Cheddar Sausages. This recipe gives a classic Cajun dish a Texas twist, using leftover smoked sausage to create a meal full of rich, layered flavors. So grab your skillet, round up your ingredients, and let’s dive into a jambalaya that’s as bold and satisfying as it gets.

Gathering Ingredients for Smoky Success

Your jambalaya starts with a combination of traditional ingredients and, of course, Truboy BBQ’s smoked sausage. Using leftover smoked sausage in this recipe is an easy and tasty way to add extra flavor, making it the star of the show.

Main Ingredients

• Truboy BBQ Smoked Jalapeno Cheddar Sausages: 3 sausages, sliced
• Chicken breast: 1/2 pound, diced
• Shrimp: 1/2 pound, peeled and deveined
• Long-grain rice: 1 1/2 cups, uncooked
• Bell pepper: 1 large, chopped
• Celery: 2 stalks, chopped
• Onion: 1 large, chopped
• Garlic: 3 cloves, minced
• Diced tomatoes: 1 can (14.5 oz), with juices
• Chicken broth: 3 cups

Seasoning Essentials

• Cajun seasoning: 1 tablespoon
• Paprika: 1 teaspoon
• Dried thyme: 1/2 teaspoon
• Bay leaves: 2
• Salt and pepper: to taste
• Fresh parsley: for garnish

Let's Get Cooking! Steps to Jambalaya Perfection

Step 1: The Perfect Start for Smoked Sausage Goodness

1. Slice the Sausage: Cut the leftover smoked sausage into slices, which will release their smoky flavor into every bite of the jambalaya.
2. Prepare the Veggies: Dice the bell pepper, celery, and onion. These form the “holy trinity” of Cajun cooking, adding essential depth to the dish.

Step 2: Building Layers of Flavor with Leftover Smoked Sausage and Veggies

1. Sauté the Sausage: In a large skillet or Dutch oven, add a little oil and heat over medium heat. Add the leftover smoked sausage slices, browning them to release their savory, smoky oils into the pan.
2. Add the Chicken: Once the sausage is browned, add the diced chicken, cooking until it’s browned on all sides.
3. Sauté the Holy Trinity: Add the bell pepper, celery, and onion to the skillet, sautéing until they’re soft and fragrant. These vegetables are key in Cajun recipes, adding the rich base for the jambalaya.

Step 3: Layering in More Flavor with Broth, Tomatoes, and Seasoning

1. Add the Garlic and Seasonings: Toss in the minced garlic, Cajun seasoning, paprika, thyme, and bay leaves, stirring to coat everything in the skillet. This step infuses your jambalaya with Cajun spices that complement the smoky kick from the sausage.
2. Stir in the Tomatoes: Add the diced tomatoes with their juices, stirring to combine.
3. Pour in the Broth: Slowly add the chicken broth, stirring to ensure everything is mixed well. The broth helps the rice cook and soak up all those amazing flavors.

Step 4: The Heart of Jambalaya – Adding the Rice and Letting It Simmer

1. Add the Rice: Pour in the rice, stirring it into the mixture so each grain absorbs the flavors of the smoked sausage and spices.
2. Simmer Away: Bring the jambalaya to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 25-30 minutes, stirring occasionally. This allows the rice to cook while soaking up all the smoky, spicy goodness from the leftover sausage.

Step 5: Adding Shrimp for a Classic Cajun Twist

1. Add the Shrimp: In the last 5 minutes of cooking, stir in the shrimp. They cook quickly, so just a few minutes are needed for them to turn pink and tender.
2. Taste and Adjust Seasoning: Give the jambalaya a taste and adjust the salt, pepper, and Cajun seasoning to your liking.

Serving Your Smokin’ Hot Texas BBQ Jambalaya

1. Fluff the Jambalaya: Before serving, fluff the rice with a fork, making sure all ingredients are well combined.
2. Garnish: Top with fresh parsley for a burst of color and a hint of freshness that balances the smoky flavors.
3. Serve and Enjoy: Serve hot, and watch your friends and family enjoy the bold flavors brought by leftover smoked sausage.

Tips for Perfecting Your Leftover Sausage Jambalaya

Amplify the Smokiness

For an extra dose of smoky flavor, add a sprinkle of smoked paprika or even a dash of liquid smoke. The smoked sausage already brings a Texas BBQ flair, but these additions can elevate the depth of smokiness in your jambalaya.

Swap the Sausage

While this recipe uses leftover smoked sausage, you can try it with other leftover proteins like ham, brisket, or turkey. Smoked meats tend to work best as they bring the desired smoky flavor that complements the Cajun spices.

Play with the Heat

If you’re a fan of spicy foods, feel free to add a diced jalapeño or a pinch of cayenne pepper. This will boost the heat, making it an even more robust complement to the smoked sausage.

Why Truboy BBQ's Smoked Texas Sausages Make This Jambalaya Special

Creating jambalaya with Truboy BBQ’s Smoked Jalapeno Cheddar Sausages elevates this dish beyond a classic recipe. The smoked sausage brings a unique, smoky flavor that pairs beautifully with Cajun spices, giving your jambalaya a Texas BBQ twist that sets it apart. Each bite of the leftover smoked sausage offers a delightful combination of heat, smokiness, and a touch of cheddar, creating a rich, comforting dish with every spoonful.

Using leftover smoked sausage in this recipe is an effortless way to make a hearty jambalaya that’s bursting with flavor. The smoky kick from Truboy BBQ’s smoked Texas sausage transforms the entire dish, making it ideal for any meal. So next time you have leftover smoked sausage, reach for this jambalaya recipe and let the flavors of Texas BBQ and Cajun cuisine come together in one memorable meal.