So I made Jambalaya by browning shallots and carrots, adding celery. Browned all of that, added herbs (thyme, oregano); toasted everything and then added stock. Added sherry, cooked awhile, added and cooked scallops, tilapia, and shrimp. I totally spaced out the red bell peppers so I chopped some tomatoes and added them at the last minute. It was really good on white basmati. I added a garnish of minced chives, red onion, and scallion, and some hefty dashes of Cholula at the table for the spice and the vinegar (my kid doesn't enjoy it if I make the whole pot spicy). Forgot about the andouille in the freezer. D'oh!
I am a know-nothing about true Southern Jambalaya recipes. What's different/missing?