Cocktail Smokies in Spicy Jambalaya Sauce are a savory and spicy change of pace from the usual bbq or jelly-based sauce.
Cocktail Smokies in Spicy Jambalaya Sauce
by Sue Lau | Palatable Pastime
This recipe came about after I impulsively grabbed a package of cocktail smokies on sale. And as sometimes happens, I get bored with the usual round-up of smokies in bbq sauce, or smokies in grape jelly sauce, or smokies in sweet sour sauce, etc.
So I tried to think of what flavors I enjoy most with smoked sausage, and Cajun style jambalaya came to mind. So I took the flavors of that and infused them into a tomato sauce and set it to simmering the way I do many homemade sauces and presto!
Instant delicious appetizer is born.
I think this is going to be a real hit around here for Superbowl Sunday or for any Mardis Gras party that pops up. In fact, I could easily goggle these up sitting around playing Scrabble. So there doesn’t have to be a special occasion. And these freeze well, so if you want to make a double batch and freeze the extra, it is an easy task to reheat the remainder for a quick an easy entertaining idea.
~Sue
Cocktail Smokies in Spicy Jambalaya Sauce
Ingredients:
- 14 ounces cocktail smokies or cocktail franks
- 16 ounces tomato sauce
- 2 ounce jar chopped pimientos
- 1 tablespoon Cajun spice
- 1 teaspoon Tabasco sauce
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- salt and pepper to taste
- 1/4 cup brown sugar
- 1/2 cup double strength chicken broth
Method:
- Whisk together ingredients for sauce in a skillet and bring to a boil.
- Stir in cocktail smokies, reduce heat and simmer 30 minutes, stirring occasionally.
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I would like to try this sometime! I make mine with a can of cranberry sauce, 1 cup of gingerale and a jar of chili sauce. Melt all in a sauce pan, add the smokies and warm through. Keep in a crockpot to keep warm at parties! YUM
What a great idea! I made these exactly as posted, and they were so delicious! If I were to make a change, it would be to decrease the amount of thyme, only because my Cajun spice seemed to contain plenty of it. But that’s just personal taste. This was enjoyed by all for Super Bowl 2015. Thanks, Sue!
Glad you liked it! Those Cajun spices really vary wildly in the type of ingredients. I worry most about salt in those. And if a recipe calls for salt and Cajun spice, to add the spice and taste first before adding salt. Thyme is probably specific to the brand.
Are these spicy hot? And can you make in crockpot?
Sometimes Cajun spice can be spicy hot, depending on the brand, but most are not. Check what you have and use it accordingly. And yes, these could be made in the crockpot.