The last time we were in Sam’s Club they had a 12 pack of organic andouille sausage for only $6. I got really excited since I’ve recently discovered that organic pork doesn’t make me sick, and it was so cheap and could feed us for several meals. I put most of them in the freezer but saved some out to play with. I began surveying our fridge and pantry and decided to make jambalaya. In case you didn’t know, Jambalaya is a Creole dish from Louisiana. I believe it’s influenced by both Spanish and French cuisines. It started as an attempt to make Paella with what ingredients were available. I call mine Kapakahi Jambalaya because it’s created with what ingredients I had on hand and in no way authentic. Kapakahi means “mixed up” in Hawaiian.