May I assist? I lived there for three years.

We'll do a simple "all bases" Jambalaya. This is what I do. It's a simple dish. The recipe is easy.

Eatin' Stuff:
1# REAL Andouille Sausage (slice into 1/2 pc)
1# Chiken thighs bone in/skin on (5-6 pc)
1# Shrimp peeled and deveined

4 cl garlic sliced thinly

1 lg yel onion diced
2 stalks celery diced
1 green pepper diced (I would add 2-3 serranos too)

2 cups long grain white rice (NOT UNCLE BENS/converted)
4 cups chicken/seafood broth
1/4 cup olive oil

2 teaspoons ea. dry thyme, paprika, ground coriander
1 teaspoon ea. white pepper (ground) and cayenne pepper (I would personally put about 2)
2 bay leaves
salt to taste (at least 1/2 Tb of kosher, probably)

Cookin' stuff:
Large dutch oven or cast iron skillet or your only large skillet with lid.
Good wooden spoon

Do What?:
PREHEAT pan (hot)
season chiken with s/p
when pan is hot, add some O. Oil to just lube the bottom. turn to MED
Add chiken skin side down and DO NOT touch for 5 minutes on med heat
Take out and turn over, look how nice and brown (hopefully)
let pan regain some heat on high then add Andouille.
Stir once then do not touch for two minutes.
stir around and let sit for 2 more minutes then take out.
let pan regain heat noting pan is looking crusty and delicious!!
add remaining oil and then the RICE.
stir and start to toast the rice while stirring.(3-10 minutes)
NOW ADD vegetables and spices (no garlic or serranos yet) stir lightly letting them cook with the heat of the riceand pan
then add garlic and serranos and stir
return the chiken and snausages back and mix in
add broth and begin to boil
check the seasoning
When it comes to a boil, turn it down to a simmer letting it simmer for 10 minutes
Stir in the shrimp/ cover and turn off the heat
let sit for 25 minutes
IF you were able to toast the rice-it's done and awesome. Otherwise it might just be a little crunchy on the inside.