Below is my recipe for jambalaya. It is quite good, but does not quite measure up to the best that I've eaten in restos. Somehow it lacks the zing and snap (for lack of better descriptors) of a really first-class jambalaya. Please chime in with suggestions.
4 T. veg. oil
3/4 lb. chicken breast, diced
1/2 lb. ham, diced
1/2 lb. smoked sausage, sliced
1 cup celery, diced
1 cup onion, minced
1 cup bell pepper, diced
1 clove garlic, minced
14 oz. can tomatoes with juice, minced
3 cups chicken broth
1/4 cup tom. paste
1 T. Tabasco
1 bay leaf
1/2 t. salt
1 t. oregano
1 t. thyme
1/2 t. allspice
1 1/2 cups long grain rice
1. Heat 2 T. oil over medium-high heat in stock pot.
2. Add chicken and brown on all sides for 10 minutes.
3. Remove chicken from pot.
4. Add remaining 2 T. oil to pot and heat.
5. Add ham, sausage, celery, onion, green pepper and garlic; cook for 9 minutes stirring frequently.
6. Stir in tomatoes, broth, tomato paste, Tabasco, bay leaf, salt, oregano, thyme and allspice.
7. Return chicken to pot. Cover, reduce heat and simmer for 10 minutes.
8. Stir in rice. Cover. Simmer 40 minutes, stirring frequently and adding additional broth if rice begins to stick to bottom of pot.