Southern living magazine had a recipe for jambalaya sent in by a woman from Covington, LA. Sorry I don't have it around me so I can't giver her credit. It is called Jambalaya Covington.
We wanted to make jambalaya for a group of people coming over to the house so I decided to cook outside the box (doctored correctly Zatarain's is good and easy) and tried the recipe.
It is a bit of work but it came out very good. I would do it again for a special occasion. The deconstructed part is that you start with a roux and trinity, add three kinds of meat, and serve it over pre-cooked rice. It is similar to a gumbo serving except that the meat/vegetable mix is only moist, just enough to dampen and mix with the rice. And, the flavor differs from gumbo.