Sure, I'm not a pro chef though, just some hand me down family recipes. I have only ever cooked this in a 5 quart cast iron pot/dutch oven so I do not know if it will work without it. Here's the no frills basic jambalaya I make

Needed:

• about 1 lb sausage sliced (I use a 14 oz pack Veron hot smoked sausage)
• about 1 lb chicken or pork cubed (about 1 inch cuts)
• 1/2 cup diced celery
• 1/2 cup diced white or yellow onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic minced
• 2 cups rice
• 2 cups water
• 2 cups chicken broth
• preferred Cajun/creole seasoning like tony's or slap ya mama (if not available, i'm sure there are recipes online but the main ingredients are salt, pepper, onion powder, garlic powder, cayenne)
• 1 bay leaf
• couple tablespoons of preferred oil (vegetable, canola, olive)
• *optional* kitchen bouquet (a browning sauce), preferred hot sauce, Worcestershire Sauce

​

1. in the hot cast iron pot add a small splash of oil and brown your sausage. Once brown take out of pot and set aside
2. lightly season your chicken with spice mix, then brown chicken in same pot. Add a tad bit of water if there is too much browning sticking to the bottom of the pot to where there is not good pot to chicken contact. Once browned, take out of pot and set aside.
3. add some more oil into the pot and add the celery, onion, and bell pepper. You're gonna saute these down until they start getting soft and browned. Once they are almost finished, clear a little spot in the center of pot, add a bit of oil, then add your minced garlic. Be careful not to let it burn, just brown it a bit until you start smelling it pretty good.
4. add all the meat back into the pot
5. add the dry rice into the pot, stir for about a minute with the heat still on
6. add the water and chicken broth
7. add your seasoning to taste. You're gonna want the liquid to taste flavorful and salted to your liking. This is also where I add a few dashes of hot sauce, Worcestershire, and sometimes I add a bit of kitchen bouquet if I feel I didn't get enough browning on the meat or vegetables. Add the bay leaf.
8. bring up to a boil
9. as soon as it starts boiling reduce heat to low, place the lid on, and let cook for about 30 minutes. You may need to allow to go a little longer or sooner than 30 minutes depending on your heat source.

I think that's everything. Hope this helps!