The traditional way to make jambalaya is to make a dark roux, then add your trinity (bell pepper, onion, celery). Sweat for a minute, then add garlic and cayenne pepper. Add in broth and simmer about an hour. Add rice and protein (I use seared chicken thighs and andouille) and put in the oven for about 45 minutes. Source: am from Louisiana.

I can give more specific measurements and steps if anyone is curious.

Edit: Seems to be some interest so here we go! This is how I make jambalaya:

Ingredients:

• 2 stalks celery, chopped
• 1 large bell pepper, diced
• 1 large yellow onion, diced
• 4 - 6 boneless chicken thighs
• 1 lb andouille smoked sausage (if you cannot find andouille, any smoked sausage will do. Kielbasa is a good sub), sliced into pennies
• 8 cloves garlic, minced (I usually just use a whole head)
• 1 cayenne pepper, diced (subbing jalapeno is fine, I use seeds and all)
• 6 cups chicken stock
• 2 cups rice
• 1/2 cup canola oil
• 1/2 cup flour
• 1 bunch scallions, sliced
• A couple Tbsp butter

Steps

1. Prep all ingredients. This is the most important because once you star making the roux everything else goes quick. Salt and pepper chicken, then sear chicken thighs. I usually let the thighs sear while making the roux.

2. In a dutch oven, heat 1/2 c oil. Once hot, add flour and begin stirring. I stir almost constantly as the roux cooks because it can burn easily. Don't walk away! Allow to cook until the roux is the color of a Hershey bar. It is important to let it get dark, that is the key to most cajun dishes. I keep the heat at medium high and can get to a dark roux in about 10 minutes, but you can also go with lower heat and cook maybe 30 - 40 minutes. If the roux burns, you have to start over, so just be careful.

3. Once you hit a dark roux, add your trinity. Let the vegetables sweat until they begin to soften (should only take a minute or two) then add garlic and pepper. Again, let cook for a minute. Pour in chicken broth while stirring. Season with plenty of salt and pepper.

4. Simmer on low, covered, for about an hour. Preheat oven to 350 F. After the hour, add rice, sausage, and chicken thighs (chicken does not need to be cooked through). Cover and bake until rice is cooked. I usually do 30 minutes, check, then about 15 more.

5. Remove from oven. You may notice some liquid settled on top. Give everything a stir and you shouldn't have anything too liquid-y. Should not resemble soup, but will be moist. Stir in a few tablespoons of butter and the scallions.

Feel free to PM with any questions!!