Comment on Chicken and Shrimp Jambalaya with Pork and Alligator Sausage by Colim.
It looks nice, I’d suggest adding some cubed smoked ham and salt pork (we call it Lardon in nawlins. Basically the same thing as the old Italian recipes call for. Deglaze with dry white wine to pick back up all the tasty carbon stuck to the bottom of the cast iron dutch oven you should really always use for jambalaya; if you prefer predictable results. And you should really toast your rice around this stage.
I’d drop the jalapeño and replace it with a good tsp-tbsp Slap Ya Mama. (Or more)
This is how this dish is made in Tangipahoa Parish anyway. Good eats!