Wicked Fast and Easy Jambalaya and Some Interesting Facts…

Jambalaya plateSo when I was at Trader Joe’s this week, the kind staff members were giving out samples of Jambayala,  they had concocted it in the back room kitchen of the store…one of them had actually made up the recipe…I usually don’t buy the ingredients of their samples, unless they are super healthy, but this was just so good I couldn’t resist:)  It is a little spicy hot, but Jambayala usually is…nothing a little glass of wine couldn’t cool…this recipe should have been in my last post, “3 Ways to Stay Warm,” this could have been the 4th way:)Ingredients for Jambalaya


1 Latin Black Bean Soup

2 Bags Chimichurri Rice

2 Hot Links Sausages

1 lb. Frozen Shrimp (Optional)

Victor thought scollops would be good in it and I thought mussels…I’ve also seen cod added…perhaps all!!!


Slice sausages into 1/4” pieces, brown in skillet with oil on medium heat (about 4 minutes).
Add soup, rice and sausage to large pot. Heat on medium until simmering (about 5 minutes.)
Warm on low heat until ready to serve. If using shrimp add 5 minutes prior to serving.

Prep time: 5 minutes. Cook time: 10 minutes

I paired the Jambalaya with a salad of mixed baby greens, cucumbers, avocado and Kalamata olives.  White wine or a beer and you have a wicked good meal for game day or any occasion!!

Version 2

Being curious about the origins of Jambalaya, I was perusing the internet…

I found a few interesting facts from Wikipedia…

  • It is a Louisiana origin dish of Spanish and French influence. Jambalaya has its origins in several rice-based dishes used in the Mediterranean cuisines of Spain and France, especially in the Spanish dish paella (native to Valencia) and the French dish known as jambalaia(native to Provence). Other seasoned rice-based dishes from other cuisines include pilaf, risotto and Hoppin’ John.
  •  The vegetables in it are usually a soffritto-like mixture known as the “holy trinity” in Creole and Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also use.
  • As I was further investigating I was reminded of  the song “Jambalaya” or  “On the Bayou” by Hank Williams, but I think the fiddler steals the show!!! (click here to hear the song and listen for “Hee Haw!!!” Love it!!!)

4 thoughts on “Wicked Fast and Easy Jambalaya and Some Interesting Facts…

  1. Ms. Carol!
    Wow!!! This is a wonderful blog!!!
    So much information…. I keep reading your comments, articles,recipes, and suggestions over and over😍👀💚
    I can’t believe all of the work you have put into this….
    I am so proud of you💕


    1. Thank you Cathy!!!! I’m putting in a lot of work, but I love it, especially when someone appreciates it, like you!!! I’m also learning new things, which is keeping my brain sharp, I hope??? Enjoy your warm weather, I’m thinking of you:)


  2. Hi, Carol!
    Can’t wait to try this recipe! And love that you have rounded it out with a bit of history and music to boot. Makes it so much fun! Your blog is amazing, and will be a source of inspiration in so many positive ways. Keep up the great work!


    1. HI Nancy!!!
      So happy you approve, that means the world to me:) Wonderful catching up today, always so much to say in such little time!!! Let’s get the Doodle going for another get together, hopefully this time ALL the Dancing Queens:)
      Love, QC


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