I brought 6 pounds of smoked sausage back with me after Christmas. I have used two pounds so far. I made jambalaya for the first time in years. Darren and I both really enjoyed this. I used Conecuh sausage and boneless chicken breasts for the meat, but any smoked sausage, dark meat chicken, pork, duck, or crawfish could all be used.
I did all the prep work first, dicing vegetables, slicing sausage, and cutting chicken. I tossed the chicken in a mixture of salt, pepper, cayenne, and chipotle pepper to give it some kick. Then browned it in a mixture of butter and olive oil.