Jambalaya Recipe

This is what was for lunch at our house today, and it was sooooo easy and for the most part it all came out of a box! Semi-homemade, my favorite kind of meal.


You start with a box of Jambalaya rice mix, a package of sausage (type is your choice or in my case what happens to be in the fridge), a can or two of beans - I usually use black beans but black eyed peas were in the cabinet, and extra ingredients to your taste. I typically add a can or two of diced tomatoes, an onion, some red pepper and lots of garlic. Dad canned homemade salsa yesterday and didn't have room in the canner for this jar.....so I used it today, after all it had all the 'extra' ingredients combined in one.

I did add a few more tomatoes (fresh out of the garden - no cans this time of year) and a half a head of garlic. What can I say, I LOVE garlic.

Simply dump all ingredients (along with some water) into a stock pot, bring to a boil and turn down heat allowing it to simmer for at least 30 minutes.

Once the Jambalaya was in the pot cooking I used this box, following the directions on the back to make a small pan of cornbread.


We had a few small zucchini that needed to be fixed before they went bad. Fried zucchini seemed like a good side for the Jambalaya & corn bread. Simply slice, dip in egg mixture, dip in flour/bread crumb mixture and fry in hot oil. This was my favorite part of our lunch!

I love FRIED ZUCCHINI!!!! Prep, cooking, eating and clean up last about 1 hour total.
Just doesn't get much better than that.