It looks nice, I’d suggest adding some cubed smoked …

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!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.